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Custard & Puddings

Eggnog Custard Cups
Ingredients
Eggnog isn't just for drinking! Try these festive bites for a burst of holiday sweetness.
1/4 cup shelled pistachios
1 cup eggnog
1 cup milk
2 Tbsp. cornstarch
1/2 cup sugar
4 egg yolks
1 tsp. vanilla extract
1/4 tsp. ground nutmeg
2 (1.9-oz) pkgs mini fillo shells
1/4 cup pomegranate seeds
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Eggnog Custard Cups

Eggnog Custard Cups

Eggnog Custard Cups
  • Servings:Serves 15
  • Prep Time:5 minutes
  • Cook Time:5 minutes
directions
Chop the pistachios. In a saucepan, combine the eggnog, milk, cornstarch and sugar. Cook 1 minute on medium, until sugar has dissolved (do not boil), stirring often. Remove from heat and cool slightly.
In a medium bowl, whisk the egg yolks until smooth. Stir in 1/4 cup of the eggnog mixture. With a wooden spoon, slowly stir the egg yolks into the saucepan with the remaining eggnog mixture. Cook 2 minutes on medium, until thick (do not boil), stirring constantly. Remove from heat and stir in the vanilla and nutmeg.
Arrange the fillo shells on a baking sheet. Divide the eggnog mixture between the cups and refrigerate 1 hour, until filling is set. Top each with a few pomegranate seeds and some pistachios.
 
 
 
 
 
 
 
 
 
 
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