Actual Cook Time: 5 hours + 2-3 hours to chill
Eggnog is a winter holiday drink comprised of milk, cream, sugar, eggs, and spices. We’ve taken this delicious seasonal drink and used it as the base for our Suvie eggnog custard. This recipe is incredibly simple and requires minimal prep for maximum tastiness. The shortbread crumbles on top give the custard a fantastic buttery crunch but you could also use whipped cream as a topping if you’d like to go that route. We’ve prepared this custard in jars for six perfect one-serving portions but you can also use a greased Suvie pan without the jars for the same effect, just increase the cooking time to 4 hours. Happy holidays from Suvie!
Slow Cook: Eggnog Custard Jars
- ½ cup granulated sugar
- 6 large egg yolks
- ½ tsp salt
- 1 tsp nutmeg
- 1 tsp cinnamon
- 1½ tsp vanilla extract
- 1½ cups eggnog
- ½ cup shortbread cookie pieces
Spray six 4 oz jars or ramekins with cooking spray. Arrange them in a Suvie pan and fill pan almost to the top with water.
Whisk together sugar, egg yolks, salt, nutmeg, cinnamon in a large mixing bowl.
Whisk in vanilla extract and eggnog until the spices are well incorporated.
Pour into prepared jars.
Insert pan into your Suvie, input settings, and cook now or schedule.
Suvie Cook Settings
Bottom Zone: Slow Cook Low for 3 hours and 30 minutes
After the cook, carefully remove the pan from Suvie. Place jars in fridge for several hours until chilled.
When ready to serve, crumble shortbread into small pieces and sprinkle over the six jars. Enjoy!
Note: If you would like to make this recipe in Suvie 1.0, insert pans into the top zones of Suvie, fill reservoir, and set to Slow Cook on Low for 3 hours and 30 minutes.