The eggnog special – Return of the seasonal treat

The eggnog special – Return of the seasonal treat.

Some things are so good they only come around once a year. It’s a seasonal thing. In fact, since it’s seasonal, it becomes even more exciting when it happens. For example, Easter. It happens in the Spring. And it’s almost impossible to find a chocolate bunny before then. The same holds true for eggnog. It is a rare treat and is only plentiful once a year.

With this in mind, things that are only available yearly, are special. Either by being rare, therefore highly sought after, or by being seasonal. For example, Pumpkin Spice coffee in the Fall. Like turkey at Thanksgiving eggnog fits this system nicely. Plus it’s delicious. That is with alcohol, or without. Additionally, eggnog is versatile. From Christmas party specialty drinks to a perfect beverage choice to accompany a tray of Christmas cookies.

The seasonal nature of eggnog is one of the things that make it so special. It isn’t uncommon to find many fans when the tasty treat returns to the dairy cooler section of the local grocery store. Maybe it’s the season. Sometimes it comes from fond childhood memories of the season. Whatever it may be, the idea of something unique, so closely related to a season, is a pretty good definition of a seasonal treat.

The Eggnog Special

Did someone mention seasonal treats? Finally, the holiday season rolls around and seasonal treats are back on the table. In a manner of speaking. However, as some of the more popular holidays draw near, the search for seasonal inspiration sometimes yields surprising and unexpected results. Eggnog is a rare and seasonal item. Recipes that use eggnog as an ingredient are typically deserts or drinks.

Eggnog cheesecakes, French toast bakes, and heavy cookies are all common for the seasonal treat. They are also among the top searched recipes. Although they sound appetizing and appealing, these deserts have trouble when it comes to the humble custard. Even the name custard sounds like a decadently delicious desert.

With this in mind, a good custard recipe fits in nicely with the upcoming seasonal holidays. Furthermore, this recipe draws directly from early 20th-century farmhouse baked custards. It repurposes prepared eggnog by using its rich cream, sugar, and spiced base, as the liquid foundation. It requires just four ingredients and roughly 5 minutes of active prep time. The result is a silky, gently set dessert, served warm or chilled in individual cups, scented with fresh nutmeg and bourbon.

Ingredients (Yield: 4 Servings)

• 2 cups prepared traditional eggnog (full-fat dairy eggnog, store-bought or homemade)
• 3 large egg yolks
• 1/2 tsp pure vanilla extract (or 1 tbsp bourbon/dark rum)
• Pinch of fine salt
• For finishing: Freshly grated whole nutmeg

Step-by-Step Instructions

1. Preheat and Prepare: Preheat the oven to 325°F (165°C). Place four 4-ounce ramekins or oven-safe ceramic teacups inside a deep 9×13-inch baking pan.
2. Whisk the Base: In a mixing bowl, gently whisk the 3 egg yolks with the pinch of salt and vanilla (or bourbon) until smooth. Pour in the 2 cups of eggnog and whisk gently until combined.Tip: Whisk slowly rather than vigorously to avoid creating surface foam, which keeps the baked top smooth and glassy.
3. Set Up the Water Bath (Bain-Marie): Divide the custard mixture evenly among the ramekins. Pour hot tap water into the outer baking pan until it reaches halfway up the sides of the ramekins.
4. Bake: Bake for 35 to 40 minutes, until the edges are set but the center retains a slight, gentle wobble when tapped.
5. Finish and Serve: Carefully remove the ramekins from the water bath. Grate fresh nutmeg generously over each top while still warm.

Serve warm with a spoon, or chill in the refrigerator for at least 2 hours for a dense, silky texture. The custard is delicious, warm or chilled. The recipe’s official name is the Old-Fashioned Baked Eggnog Pots de Crème. It’s an excellent choice for a simple, yet uncommon desert idea. Thanks for reading.

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