Tuesday, December 21, 2010

Egg Nog Custard Pie

Egg Nog goes together with the holidays like Chevy Chase chopping down a 20 ft tree in the wilderness and driving it back on the roof of his sedan, like Ralphie and his Red Ryder air rifle, or like warm hearths, and the smell of spices and cinnamon, and good times by the Christmas tree. This recipe combines this perfect holiday treat into the perfect holiday dessert. Merry Christmas and Happy New Year!
  • 3 eggs, beaten
  • 1⁄2 cup sugar
  • 1⁄4 tsp. salt
  • 1⁄4 tsp. vanilla
  • 21⁄2 cup egg nog (scalded*)
  • 1 tsp. rum (Bacardi light) or rum extract
  • Nutmeg (sprinkle on top)
  • prepared pie crust
Scald egg nog. Blend eggs, sugar, salt, vanilla and rum. Stir into scalded egg nog, then whisk together well. Pour into pie shell adding the sprinkling of nutmeg on top. Bake at 400° for 25 to 35 minutes or until a clean knife inserted in center will comes out clean. Cool for 15 to 30 minutes. Chill. Great for the holidays.

If you already have liquor in your Egg Nog delete the rum from this recipe. Now let's get rid of the leftover Egg Nog with dignity.

*How to scald eggnog: Place egg nog in a thick bottomed pan over medium heat, stirring constantly so that a skin will not form on top. It is ready when you see steam rising out and small bubbles on the edge. Do not boil.

1 comment:

  1. Let's get rid of the leftover egg nog with dignity.