Sandras Eggnog Recipes

EGGNOG CUSTARD CUPS

Steps:

• Preheat the oven to 325 degrees F. Place the ramekins into a high-sided baking dish.
• Heat the milk in a small pot over medium heat until warm but not hot.
• Whisk together the eggs, yolks, salt, half the pumpkin pie spice, vanilla, and sugar. Slowly whisk the warm milk into the egg mixture. Pour the liquid into the ramekins and sprinkle the remaining pumpkin pie spice on top.
• Place in the oven and pour hot tap water into the baking dish to about half way up the sides of the cups. Bake until the custard is set around the edges and just jiggles slightly in the middle, 35 to 40 minutes. Remove from the oven and let cool in the water bath. Refrigerate until chilled before serving, about 2 hours.

IRISH EGGNOG

Steps:

• Whisk 1 egg, 1 ounce Irish cream liqueur and 1/4 ounce Irish whiskey in a bowl until smooth. Bring 2 cups whole milk to a boil in a saucepan (do not use a slow cooker-it will overcook the eggs). Pour over the egg mixture, stirring to mix well. Pour into mugs. Sprinkle with nutmeg and garnish with cinnamon sticks.
• If you don't have a slow cooker, keep these drinks warm in a saucepan on the stovetop over low heat.

WHITE CHOCOLATE EGGNOG

Steps:

• In a punch bowl, combine the egg nog, rum, and white chocolate liqueur. When you are ready to serve, whisk the egg nog to make it frothy and pour the mixture into cups. Place 1 heaping tablespoon of the whipped topping into each cup. Garnish each with the grated white chocolate and a sprinkling of pumpkin pie spice.

EGGNOG ALA SANDRA LEE

Steps:

• Add brandy or rum (I used brandy) and liqueur to ready-made egg nog to taste. I used about 1 cup of brandy and about 1 1/2 cups liqueur to 1 quart of egg nog. Grate nutmeg over each cup or glass.