Individual Holiday Eggnog Custards are a delicious, easy to make, silky egg custard dessert that comes together quickly, and is filled with the wonderful festive flavors of the season.
Mix the eggnog, eggs, rum, and vanilla in a large bowl. Add sugar, salt, and nutmeg, and mix well until all the sugar is dissolved, and you don’t feel any more sugar at the bottom of the bowl.
Transfer the filling to 6 ramekins.
To make a water bath, fill a large roasting pan or baking dish with about 1-inch of water.
Place the filled ramekin dishes into the water filled roasting pan. Add more water if necessary to reach halfway up the sides of the custard cups.
Bake about 25 minutes in the bain marie, rotate tray and cover the custards with foil, and continue to bake about another 10-15 minutes more.
To bake without a water bath, place filled custard ramekins of a baking sheet, and bake 20-25 minutes, rotating the tray halfway through cooking.
Bake until just set, when the custard is slightly golden on the outside and slightly jiggles in the center when you gently shake the pan. To check for doneness, poke a knife in the center of the custards, if it comes out clean, they are done.
The hot custards will continue to bake after you have removed them from the oven.
Remove ramekins from water bath. Allow custards to cool on a wire rack.
Garnish with whipped cream and a sprinkle of nutmeg if desired.