Description
These Eggnog Custard Cups are festive, creamy bites of holiday flavor served in crisp phyllo shells and topped with pistachios and pomegranate seeds. They’re easy to prepare, beautiful to serve, and perfect for parties or cozy desserts.
Ingredients
- 1/4 cup shelled pistachios, chopped
- 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 (about 15 shells total)
- 1/4 cup pomegranate seeds
Instructions
- Chop pistachios and set aside.
- In a saucepan, whisk together eggnog, milk, cornstarch, and sugar. Cook over medium heat for 1–2 minutes, stirring frequently, until sugar dissolves. Do not boil. Remove from heat to cool slightly.
- In a separate bowl, whisk egg yolks until smooth. Stir in about ¼ cup of the warm eggnog mixture to temper.
- Slowly pour egg yolk mixture back into the saucepan, stirring constantly. Return to medium heat and cook for about 2 minutes, or until thickened. Avoid boiling. Stir in vanilla extract and ground nutmeg.
- Arrange phyllo shells on a baking sheet or tray. Spoon custard evenly into each shell.
- Refrigerate for at least 1 hour, until custard is set.
- Before serving, top each cup with a few pomegranate seeds and a sprinkle of chopped pistachios.
Notes
- Add cinnamon or allspice for deeper spice flavor.
- Stir in 1 tbsp of rum or bourbon for a boozy twist.
- Swap pomegranate seeds for dried cranberries or raspberries.
- Use toasted coconut flakes instead of nuts for a nut-free version.
- Top with shaved dark chocolate for a richer finish.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 custard cup
- Calories: 90
- Sugar: 7g
- Sodium: 40mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 45mg
