Spiked Eggnog Custard Recipe

Introduction

This Spiked Eggnog Custard is a festive and creamy dessert that combines the rich flavors of traditional eggnog with a hint of dark rum. Smooth and lightly spiced, it’s perfect for holiday gatherings or a cozy treat.

Ingredients

• 2 teaspoons unflavored powdered gelatin
• 1⅔ cups eggnog
• 2 to 3 tablespoons dark rum
• ¼ teaspoon ground nutmeg
• ¼ cup water

Instructions

1. Step 1: Prepare four 6-ounce ramekins and clear space in the refrigerator to chill the custards.
2. Step 2: In a small bowl, combine ¼ cup water and the gelatin. Let it sit for about 3 minutes until the gelatin becomes moist and plump. Microwave this mixture for 30 to 90 seconds until the gelatin dissolves completely and the liquid turns smooth.
3. Step 3: In a medium bowl, whisk together the eggnog and dark rum. Add the dissolved gelatin mixture and whisk for about 20 seconds until fully blended.
4. Step 4: Pour the custard mixture evenly into the ramekins. Cover them and refrigerate until the custard is firm and chilled, which can take up to 3 days.
5. Step 5: Just before serving, sprinkle the ground nutmeg evenly over each custard. Serve immediately and enjoy.

Tips & Variations

• For a non-alcoholic version, substitute the dark rum with an equal amount of additional eggnog or vanilla extract.
• Try garnishing with whipped cream and a cinnamon stick for extra festivity.
• Use vanilla or spiced rum to add a different flavor profile.

Storage

Store the custards covered in the refrigerator for up to 3 days. Keep them chilled until ready to serve. If needed, allow them to sit at room temperature for a few minutes before serving but do not refreeze. This dessert is best enjoyed cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use gelatin sheets instead of powdered gelatin?

Yes, you can substitute powdered gelatin with gelatin sheets. Soften the sheets in cold water, then dissolve them gently in warm liquid before mixing into the eggnog.

Is this recipe safe for children or those avoiding alcohol?

You can omit the dark rum to make a kid-friendly or alcohol-free version without affecting the creamy texture of the custard.

Spiked Eggnog Custard Recipe

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This delicious Spiked Eggnog Custard is a creamy, festive dessert that combines traditional eggnog with a smooth gelatin-set custard texture, enhanced by a touch of dark rum and a sprinkle of nutmeg. Perfect for holiday gatherings, this no-bake custard offers a delightful, boozy twist on classic eggnog.

• Author: Elena
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 3 hours 10 minutes (including chilling time)
• Yield: 4 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Custard

• 2 teaspoons unflavored powdered gelatin
• 1⅔ cups eggnog
• 2 to 3 tablespoons dark rum
• ¼ teaspoon ground nutmeg
• ¼ cup water (for gelatin blooming)

Instructions

1. Prepare Ramekins: Have four 6-ounce ramekins ready and clear space in your refrigerator to chill the custards.
2. Bloom Gelatin: Pour ¼ cup water into a small bowl and sprinkle the 2 teaspoons of powdered gelatin evenly over the surface. Let it sit for about 3 minutes until the gelatin absorbs the water and becomes plump.
3. Dissolve Gelatin: Microwave the gelatin mixture for 30 to 90 seconds until it fully dissolves and the liquid turns smooth. Stir if necessary to ensure there are no lumps.
4. Mix Custard Base: In a medium bowl, combine 1⅔ cups eggnog with 2 to 3 tablespoons dark rum. Add the dissolved gelatin and whisk the mixture vigorously for about 20 seconds to blend everything evenly.
5. Divide into Ramekins: Pour the custard mixture evenly into the four ramekins. Cover them and refrigerate until the custard is chilled and firm, which may take several hours or up to 3 days.
6. Serve with Nutmeg: Just before serving, sprinkle ¼ teaspoon ground nutmeg evenly over the top of each custard for a warm, aromatic finish.

Notes

• Adjust the amount of dark rum to suit your taste preference; use less for a milder spiked flavor or more for a stronger kick.
• For a non-alcoholic version, substitute dark rum with an equal amount of rum extract or omit entirely.
• Ensure the gelatin is fully dissolved to avoid lumps in the custard.
• This custard can be made up to 3 days in advance for convenient holiday entertaining.
• Use full-fat eggnog for a richer custard texture and flavor.

Keywords: Eggnog custard, holiday dessert, spiked eggnog, gelatin dessert, Christmas custard, dark rum dessert