Loading

Eggnog Custard Recipe

Ingredients
  • refrigerated pie crust
  • 1 cup Sugar
  • 4 eggs (large)
  • 1 can evaporated milk (12 ounce can)
  • 3/4 cup water
  • 1/4 cup light rum
  • 1/8 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • Whipped cream, for garnish
  • Powdered sugar, for garnish
Directions
Preheat oven to 350 degrees F.

On a lightly floured surface, unroll pie crust. Roll pastry into a 12-inch circle. Press pie crust into a 9-inch deep dish pie plate, crimping edges, if desired. Lightly poke holes into the bottom of the dough once it's fitted firmly in the plate. In a large bowl, beat sugar and eggs at medium speed with an electric mixer until well combined. Add evaporated milk, water, rum and salt. Beat at low speed until combined. Pour mixture into crust. Sprinkle top of pie with nutmeg and cinnamon. Place pie onto a rimmed baking sheet with a depth of 1/2-inch. Add hot water to baking sheet. Bake for about 55 minutes, or until a wooden pick inserted near center comes out clean. Cut into desired sizes and garnish with whipped cream and powdered sugar.

Similar Recipes
Basic Custard
cinnamon
eggs
nutmeg
salt
sugar
Raspberry Clafouti
eggs
flour
fresh raspberries
milk
nutmeg
Creme Anglaise or English Cream Custard Sauce
egg yolks
heavy whipping cream
sugar
Loading

Eggnog Custard Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
E-mail: 
Advertisement
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2016 Tecstra Systems, All Rights Reserved, RecipeTips.com