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Eggnog Custard Cups

Eggnog is not just for drinking! Try these festive bites for a burst of holiday sweetness.

Serves 15
Ready in 10 mins
Prep time 5 mins
Cooking time 5 mins
121 calories per serving


> 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) pkgs mini fillo shells
> 1/4 cup pomegranate seeds


Chop the pistachios. In a saucepan, combine the eggnog, milk, cornstarch, and sugar. Cook 1 min. on medium, until sugar has dissolved (do not boil), stirring often. Remove from heat and cool slightly.
In a medium bowl, whisk the egg yolks until smooth. Stir in ¼ cup of the eggnog mixture. With a wooden spoon, slowly stir the egg yolks into the saucepan with the remaining eggnog mixture. Cook 2 min. on medium, until thick (do not boil), stirring constantly. Remove from heat and stir in the vanilla and nutmeg.
Arrange the phyllo cups on a baking sheet. Divide the eggnog mixture between the cups and refrigerate 1 hour, until filling is set. Top each with a few pomegranate seeds and some pistachios.

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