Suddenly Christmas is over, but we’re just not quite ready to stop celebrating. Many of us have a few more family gatherings to go to and just one or two more holiday meals to make and serve. Yes, we’re clinging to that Christmas cheer just a little longer.
There are few flavors that remind us more of Christmas than eggnog—that wonderful, frothy beverage we only drink at this time of year.
The first time we made this custard, we just loved the soft blend of Christmas-y flavors from the sharp bite of the gingersnaps and the creamy eggnog. We served this thick custard straight from the slow cooker while it was still warm. But it was just as delicious when we snuck back to the fridge a little while later for a second serving of the chilled dessert.
Maybe we’ll make it a third time and serve it to our friends when we’re counting down the minutes until midnight this New Year’s Eve.
Eggnog Gingersnap Custard
Fix-It and Forget-It Christmas Cookbook, pg. 253
Makes 4-6 servings
Prep Time: 5 minutes
Cooking Time: 3½-4 hours
Cooling/Chilling Time: 20 minutes–4 hours
Ideal slow cooker size: 3- to 4-qt.
24 small gingersnaps*
1 qt. eggnog
1. Spray interior of slow cooker with cooking spray.
2. Lay all cookies on bottom of slow cooker.
3. In a large mixing bowl, beat eggs. Stir in eggnog.
4. Slowly pour into slow cooker. The cookies will rise in a layer to the top.
5. Cover. Cook on Low 3½-4 hours, or until Custard is set.
6. Remove cover. Let cool 20 minutes for a warm Custard, or chill4 or more hours for a cold Custard.
*We used the “regular-size” gingersnaps at our local grocery store. These cookies were about 1½ inches in diameter.