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Gallery Eggnog Cups Recipe Summary Servings: 8
Ingredients Ingredient Checklist 7 large egg yolks 2/3 cup sugar 2 tablespoons all-purpose flour, sifted 2 cups milk 1/2 vanilla bean, split lengthwise 1 teaspoon nutmeg, preferably fresh grated 1 recipe Pate Brisee for Eggnog Cups 1 tablespoon, plus 1 cup heavy cream 2 tablespoons confectioners’ sugar, sifted 1 tablespoon rum
Cook’s Notes If you’re not sure if your cups are ovenproof, use ordinary 6-ounce glass custard dishes.
Gallery Eggnog Cups
Recipe Summary Servings: 8
Gallery
Eggnog Cups
Eggnog Cups
Eggnog Cups
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
Ingredients
Ingredients
- 7 large egg yolks 2/3 cup sugar 2 tablespoons all-purpose flour, sifted 2 cups milk 1/2 vanilla bean, split lengthwise 1 teaspoon nutmeg, preferably fresh grated 1 recipe Pate Brisee for Eggnog Cups 1 tablespoon, plus 1 cup heavy cream 2 tablespoons confectioners’ sugar, sifted 1 tablespoon rum
Directions
Put 6 egg yolks and sugar into the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until thick and pale yellow, and a ribbon forms when beaters are lifted, about 5 minutes. Add flour; beat until combined.
Meanwhile, bring milk, vanilla, and nutmeg to a boil in a 2-quart stainless-steel saucepan over medium-high heat. With mixer running, pour about one-quarter milk mixture into egg mixture. Slowly add egg-milk mixture to saucepan with remaining milk. Reduce heat to medium. Cook, whisking constantly, until mixture thickens and bubbles in center, 4 to 5 minutes. Pour through sieve into a medium bowl. To prevent a skin from forming, press plastic wrap directly onto surface of custard. Let cool, 30 to 45 minutes. When cool, refrigerate until chilled and set, at least 2 hours.
On a lightly floured surface, roll out dough to 1/8 inch thick. Cut into eight 6-inch squares. Place squares into ovenproof ceramic cups, allowing excess to drape 1 to 1 1/2 inches over edges. Repeat with remaining cups.
Mix remaining egg yolk and 1 tablespoon cream in a small bowl; brush over surface of dough, and refrigerate, at least 1 hour.
Heat oven to 350 degrees. Place cups on a baking sheet, and gently prick bottom of dough inside of cups several times with the tines of a fork. Bake until crust is a deep golden color and inside of pastry shell is dry, 20 to 25 minutes. Let cool completely on a wire rack.
Meanwhile, chill bowl and whisk attachment of an electric mixer. Whip remaining cup cream on medium-high speed. When cream starts to thicken, add confectioners’ sugar, and beat until soft peaks form. Add rum, and continue to whip until soft peaks form.
Spoon 1/4 cup chilled custard into each cooled pastry shell. Add a dollop of whipped cream, and serve.
Cook’s Notes If you’re not sure if your cups are ovenproof, use ordinary 6-ounce glass custard dishes.
Cook’s Notes
If you’re not sure if your cups are ovenproof, use ordinary 6-ounce glass custard dishes.
Reviews
Add Rating & Review 45 Ratings 5 star values: 6 4 star values: 15 3 star values: 14 2 star values: 7 1 star values: 3
Reviews
Add Rating & Review 45 Ratings 5 star values: 6 4 star values: 15 3 star values: 14 2 star values: 7 1 star values: 3
Add Rating & Review
45 Ratings 5 star values: 6 4 star values: 15 3 star values: 14 2 star values: 7 1 star values: 3
45 Ratings 5 star values: 6 4 star values: 15 3 star values: 14 2 star values: 7 1 star values: 3
45 Ratings 5 star values: 6 4 star values: 15 3 star values: 14 2 star values: 7 1 star values: 3
5 star values: 6 4 star values: 15 3 star values: 14 2 star values: 7 1 star values: 3
All Reviews for Eggnog Cups
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Eggnog Cups
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
