Egg Nogg Custard with Gingersnaps

Posted by the Mom (aka Kelly Biedny)


Alex and Sophia are huge fans of egg nog.  As soon as it is available in stores–which will be year round soon, the way holiday marketing seems to be headed–it is a ‘must-have’ on my grocery shopping list. They also like home made puddings and custards, although not to the same extent as egg nog.  Their love of egg nog and its beginning of November availability got me thinking, though, that egg nog would make a perfect custard.  I was right of course, as the plethora of egg nog custard recipes within this series of tubes seems to indicate 😀

Anyway, today I’m sharing the recipe I came up with after some testing.  I’m also including a recipe for Ginger Snaps, which are, coincidentally, very tasty as a side to some egg nog custard…

Happy Holidays and Enjoy!

Kelly, Alex and Sophia

Egg Nogg Custard with Gingersnaps

Egg Nogg Custard with Gingersnaps


    Custard Ingredients
  • 2 Whole Eggs
  • 2 Egg Yolks
  • 1/4 Cup Sugar
  • 1 1/2 Cups Egg Nog
  • 1/2 Cup Whole Milk
  • Ground Cinnamon
  • Ginger Snaps Ingredients
  • 1/2 Cup Shortening
  • 1 Cup Sugar
  • 1/4 Cup Dark Molasses
  • 1 Egg
  • 2 Cups Flour
  • 2 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp ground cloves
  • 1 tsp ground ginger
  • 1/4 tsp salt
  • Extra sugar for rolling cookies in before baking.


    Custard Instructions
  • Preheat oven to 325 degrees.
  • Measure and pour all the ingredients into a bowl. This is a great recipe for all age kids to help with because it's not too picky.
  • Once all the ingredients have been poured into the bowl, whisk them all together. Again, great for a wide age-range of kiddies.
  • Pour into an oven-safe baking dish. This step is best for adults or the bigger kids :D
  • Sprinkle with ground cinnamon...Again, any age kid can sprinkle some cinnamon with supervision ;D
  • Place the baking dish into a pan filled with hot water. Using the water bath will help keep the temperature even while cooking. This is optional, but not using it may affect the outcome. Older kids and adults need to take care of this step.
  • Bake for approximately 40 to 50 minutes until the custard is solid. It may still be a bit jiggly, but it will be solid--then remove. Again, this is a Big Kid/Adult only step.
  • Let cool and serve!
  • NOTE: You could also pour into individual ramekins and bake, but I'm not sure the baking time so monitor closely.
  • Ginger Snaps Instructions
  • Preheat your oven to 375 degrees.
  • Combine all of your dry ingredients into a bowl, whisking together (Flour, baking soda, cinnamon, cloves). This is great for practicing measuring and pouring for lots of ages of kids. Plus, stirring dry stuff together with a whisk is easy and fun.
  • Using a mixer, cream the shortening and sugar. With a bit of help, younger kids can do hand mixer work, and with a stand mixer, hitting the button after adding the ingredients is perfect for any age kid!
  • Next, add in the molasses and egg and beat well . Same kid advice as the previous step applies.
  • Finally, pour in all the dry ingredients until combined.
  • Roll your dough into 1 1/2 to 2 inch balls, roll them in sugar and then place them about 2 inches apart on a baking sheet. This step is good for grade schoolers and up. Just make sure to have a sample ball for reference and let them roll away.
  • Bake for 8 to 12 minutes until lightly browned.
  • Let Cool and Serve as a side to some Egg Nog Custard (or not!)

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