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EGGNOG CUSTARD
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1
envelope unflavored gelatin
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3
Tbsp. water
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2 1/2
cups whipping cream
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1
cup eggnog
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2/3
cup sugar
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Large pinch salt
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1/4
tsp. freshly grated nutmeg
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3/4
cup strawberry or raspberry jam
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2
tsp. lemon juice
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Purchased or homemade star-shape cookies, sprinkled with sugar and nutmeg
1. For the Eggnog Custard, in a small bowl stir together the gelatin and water. Let stand 5 minutes.
2. Meanwhile, in a medium saucepan combine the whipping cream, eggnog, sugar, and salt. Heat, stirring occasionally, over medium heat until hot. Remove from heat. Stir in gelatin mixture. Cool slightly, about 10 minutes, stirring occasionally (stirring prevents the gelatin from sinking to the bottom). Immediately pour into dishes as directed in Layer 1.
3. TRIFLE ASSEMBLY
LAYER 1 Divide Eggnog Custard among ten 6-oz. coffee cups, tea cups, or small dishes. Loosely cover with plastic wrap. Refrigerate about 2 hours, until set.
LAYER 2 Sprinkle nutmeg on custard.
LAYER 3 In a small bowl whisk together the jam and lemon juice. Spoon into each cup, spreading to cover custard. Refrigerate 2 hours or overnight.
LAYER 4 To serve, top each trifle with a star-shape sugar cookie.
- Servings Per Recipe 10 servings
- Calories363
- Total Fat (g)24
- Saturated Fat (g)15,
- Monounsaturated Fat (g)7,
- Polyunsaturated Fat (g)1,
- Cholesterol (mg)97,
- Sodium (mg)68,
- Carbohydrate (g)35,
- Total Sugar (g)27,
- Protein (g)3,
- Vitamin C (DV%)5,
- Calcium (DV%)8,
- Iron (DV%)1,
- Percent Daily Values are based on a 2,000 calorie diet
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I think this would be better as a straight eggnog custard, not a trifle. The jam was kind of unnecessary. Next time I would use a higher ratio of eggnog to cream and I might caramelize sugar on top instead of jam (like creme brulee). I think you could even try this with whole milk instead of cream and make it a little less decadent.
12/28/2011 07:18:04 AM Report Abuse