If I’m looking for a sweet way to use up leftover eggnog—or just want a festive bite-sized dessert—these Eggnog Custard Cups are a perfect pick. With creamy custard nestled in crisp mini phyllo shells and topped with crunchy pistachios and tart pomegranate seeds, they bring holiday joy in every bite. Even better, they come together quickly and feel a little fancy without much fuss.

Why You’ll Love This Recipe

I love how these custard cups blend holiday flavors with texture and color. The warm spice of nutmeg, rich eggnog custard, and the delicate crunch of phyllo create a perfect bite. These are ideal for holiday parties or dessert platters when I want something elegant and festive that’s also easy to serve. Plus, they’re a great make-ahead option—just chill and garnish before serving.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1/4 cup shelled pistachios

• 1 cup eggnog

• 1 cup milk

• 2 tbsp cornstarch

• 1/2 cup sugar

• 4 egg yolks

• 1 tsp vanilla extract

• 1/4 tsp ground nutmeg

• 2 (1.9 oz) packages mini phyllo shells

• 1/4 cup pomegranate seeds

Directions

1. I start by chopping the pistachios and setting them aside.

2. In a saucepan, I combine the eggnog, milk, cornstarch, and sugar. I cook it over medium heat for about a minute, just until the sugar dissolves—being careful not to let it boil—while stirring often. Then I remove it from the heat and let it cool slightly.

3. In a separate bowl, I whisk the egg yolks until smooth, then stir in about ¼ cup of the warm eggnog mixture. I slowly add this back into the saucepan with the rest of the mixture, stirring constantly with a wooden spoon. I return it to medium heat and cook for 2 minutes, until the custard thickens. Again, I make sure it doesn’t boil. Once thickened, I stir in the vanilla and nutmeg.

4. I arrange the phyllo shells on a baking sheet and spoon the custard into each one. Then I refrigerate the cups for at least an hour, until the filling sets.

5. Right before serving, I top each cup with a few pomegranate seeds and a sprinkle of pistachios for crunch and color.

Servings and timing

This recipe makes 15 mini custard cups.

• Prep time: 5 minutes

• Cook time: 5 minutes

• Total time: 10 minutes (plus 1 hour to chill)

• Servings: 15 mini cups

Variations

• Spiced twist: I sometimes add a pinch of cinnamon or allspice along with the nutmeg for a deeper holiday spice flavor.

• Boozy version: For an adults-only twist, I stir a tablespoon of rum or bourbon into the custard mixture before filling the cups.

• Fruit swaps: Instead of pomegranate seeds, I’ve also used chopped dried cranberries or fresh raspberries for a different kind of tartness.

• Nut-free option: I simply skip the pistachios or use toasted coconut flakes if I want something crunchy but nut-free.

• Chocolate version: A little shaved dark chocolate on top gives these a richer, more indulgent finish.

Storage/Reheating

I like to make these a few hours ahead of time and keep them chilled in the fridge until ready to serve. They’ll keep well in the fridge for up to 2 days. However, I wait to garnish with pomegranate seeds and pistachios just before serving so they stay fresh and crisp. I don’t recommend reheating these, as the phyllo can become soggy and the custard may separate.

FAQs

How far in advance can I make these?

I usually make them up to 24 hours ahead. I keep them refrigerated and add the toppings just before serving to maintain the best texture and appearance.

Can I use homemade eggnog?

Yes, I can definitely use homemade eggnog. I just make sure it’s well-strained and smooth so it blends easily into the custard.

Are these good for freezing?

No, I don’t recommend freezing them. The custard doesn’t freeze well and the phyllo shells tend to lose their crispness after thawing.

Can I make this as a large tart instead of mini cups?

I can. I just bake a phyllo crust in a tart pan and pour in the custard. Once set, I garnish it the same way. The flavor and texture stay just as delicious.

What can I use instead of mini phyllo shells?

If I don’t have phyllo shells, I’ve used mini tart shells, shortbread cookie cups, or even small puff pastry squares baked in a mini muffin tin.

Conclusion

These Eggnog Custard Cups are my go-to for a festive, elegant treat that’s as easy to make as it is impressive to serve. With warm holiday flavors and colorful toppings, they bring a celebratory feel to any table. Whether I’m hosting a party or just want a cozy dessert for the season, I know I’ll be making these again and again.