Eggnog Custard with Raspberry Jam
Eggnog Custard with Raspberry Jam Erin McDowell

Oh, eggnog. You’re a festive vessel for hooch, happily consumed by guests in the name of good cheer. But why, dear eggnog, is there always so much of you left in the fridge the next day? There’s only one thing to do: Turn you into custard. In this recipe, we mix eggnog with bourbon, cream and vanilla until it’s silky smooth. Then we chill the custard and, just before serving, top it with a little bit of raspberry jam.

Makes 6 to 8 servings
Start to Finish: 1 hour (includes chilling time)

Ingredients

½ cup cold water

2½ teaspoons powdered gelatin

2 cups eggnog

2 tablespoons bourbon (optional)

1 cup heavy cream

¼ cup sugar

½ teaspoon pure vanilla extract

½ cup raspberry jam

Directions

1. Place the cold water in a small heat-safe bowl and sprinkle the gelatin on top of it. Let it sit for 5 minutes to bloom.

2. Melt the bloomed gelatin in the microwave, 30 seconds to 1 minute. Stir to make sure it is fully dissolved.

3. Pour the eggnog into a large bowl, then whisk the melted gelatin into the eggnog. Add the bourbon, if using, and whisk to combine.

4. In the bowl of an electric mixer fitted with the whisk attachment, whip the cream, sugar and vanilla extract to medium peaks.

5. Gently fold the whipped cream into the eggnog mixture, mixing just to combine.

6. Pour the custard into 6 small bowls, cups or ramekins, leaving at least ½ inch of space at the top of the containers. Transfer the custards to the refrigerator and chill for at least 30 minutes (or up to overnight).

7. To serve, dollop 1 tablespoon of jam onto each portion and use the back of a spoon to gently smooth it to the edges. Serve chilled. (This recipe can be made up to three days ahead and kept refrigerated.)

Note: Looking to serve a crowd? This recipe doubles easily. Not enough small dishes on hand? Just pour the finished custard into a large serving bowl and increase the chilling time to 2 hours. To serve, scoop the custard into bowls and swirl in the jam.

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