Holiday Recipe: Baked Eggnog Custard with Cinnamon Whipped Cream
There is nothing quite like a great holiday dessert.
This dessert recipe is perfect for a holiday dinner for two— or you can make a larger batch and serve it at a holiday bash! I love how the baked custard creaminess of this dish makes me want to sit in front of a fire and cuddle up close to someone special. The eggnog, cinnamon, and molasses cookie crumble makes it taste like the holidays. I created this eggnog custard from a seriously delicious eggnog I found at Whole Foods Market called Traderspoint Creamery Grassfed Eggnog.
Eggnog custards are by no means an original idea. A simple google search will yield several delicious recipes. My recipe breaks down the process down to the simplest, easiest recipe that still yielded a delicious result. I upped the difficultly and the taste just a little with the custard toppings. But, if you are looking for a quick, easy dessert to wow your loved ones then this eggnog custard is a great base!
Baked Eggnog Custard with Cinnamon Whipped Cream and a Ginger Molasses Cookie Crumble
Serves 2 — Approximately 1 hour (though, most of that is oven and cooling time)
1 cup Traderspoint Creamery Grassfed Nog
Dash of Salt
3 tablespoons granulated sugar (1 for the custard and 2 for the whipped cream)
2 4oz ceramic oven-safe dishes
1 ginger mollasses cookie crumbled
1 cup heavy cream
1/2 tablespoon ground cinnamon
1/2 tablespoon vanilla extract
One baking dish with at least 1 inch sides
Preheat the oven to 325 degrees Fahrenheit
In a bowl, whisk together the egg, 1 tablespoon of sugar, a dash of salt, and eggnog. Pour the mixture in to the two ceramic dishes.
Put the two ceramic dishes in the deep baking dish. Fill the baking dish with water so that the water comes up halfway along the sides of the ceramic dishes.
Bake the dishes for approximately 40 minutes. The tops of the custards will puff and brown.
While baking the dishes, make your cinnamon whipped cream. Using a handheld or table top mixer, whip the heavy cream until it begins to have stiff peaks. Add in the remaining sugar (2 tablespoons), cinnamon, and vanilla, and mix. Be careful to not over beat your whipped cream or it will begin to clump.
After the custards are out of the oven, let cool, top with whipped cream and the cookie crumble.
Only top the custards with toppings right before serving. Serve at room temperature for a thinner custard. Or, chill in fridge for a few hours for a thicker custard. Both are delicious!
Check out these other great eggnog custard recipes that I’ve tried and liked: