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Martha Stewart’s Eggnog Custard

December 17, 2009

I’ve made this eggnog custard twice now and its delicious!  The first time I served it in a ramekin lined with pate brisee and it tasted fantastic but it wasn’t very pretty.   So I went to the thrift store and in search of glass cups to serve dessert in and I came home with 10 different adorable tiny glasses for just 10 cents each, the perfect size for custard!

Eggnog Custard from Martha Stewart’s

  • 6 large egg yolks
  • 2/3 cup sugar
  • 2 tbsp all purpose flour, sifted
  • 2 cups milk
  • 1/2 vanilla bean, split lengthwise and seeds scraped to loosen. (If you don’t have vanilla beans you can use a few teaspoons of vanilla extract)
  • 1 tsp fresh grated nutmeg

With an electric mixer on high speed, whisk the egg yolks with the sugar until it’s thick and pala and a ribbon forms on the surface when the whisk is lifted.  Add the flour and mix until fully incorporated.

In a medium saucepan, bring the milk, vanilla bean seeds and nutmeg to a boil over medium high heat.

With the mixer running, add a third of the hot milk mixture into the egg mixture and then slowly add the egg mixture to the saucepan with the remaining milk.  Cook over medium heat whisking constantly until mixture is thick and bubbling in the center.

Pass through a fine sieve into a bowl and discard any solids.  Cover with plastic wrap, making sure to press it right against the custard to prevent it from developing a skin on top.  Let cool 30-45 minutes and then chill until set.  

Spoon or pipe into dishes and serve with whipped cream a a pinch of fresh grated nutmeg.

One Comment leave one →
  1. December 21, 2009 7:40 pm

    This looks absolutely delicious! I’m loving your blog more and more! But the more I love it, the more I can feel my waste band getting tight! LOL…

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