Best 3 Eggnog Cups Recipes

EGGNOG CUPS

Steps:

• Put 6 egg yolks and sugar into the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until thick and pale yellow, and a ribbon forms when beaters are lifted, about 5 minutes. Add flour; beat until combined.
• Meanwhile, bring milk, vanilla, and nutmeg to a boil in a 2-quart stainless-steel saucepan over medium-high heat. With mixer running, pour about one-quarter milk mixture into egg mixture. Slowly add egg-milk mixture to saucepan with remaining milk. Reduce heat to medium. Cook, whisking constantly, until mixture thickens and bubbles in center, 4 to 5 minutes. Pour through sieve into a medium bowl. To prevent a skin from forming, press plastic wrap directly onto surface of custard. Let cool, 30 to 45 minutes. When cool, refrigerate until chilled and set, at least 2 hours.
• On a lightly floured surface, roll out dough to 1/8 inch thick. Cut into eight 6-inch squares. Place squares into ovenproof ceramic cups, allowing excess to drape 1 to 1 1/2 inches over edges. Repeat with remaining cups.
• Mix remaining egg yolk and 1 tablespoon cream in a small bowl; brush over surface of dough, and refrigerate, at least 1 hour.
• Heat oven to 350 degrees. Place cups on a baking sheet, and gently prick bottom of dough inside of cups several times with the tines of a fork. Bake until crust is a deep golden color and inside of pastry shell is dry, 20 to 25 minutes. Let cool completely on a wire rack.
• Meanwhile, chill bowl and whisk attachment of an electric mixer. Whip remaining cup cream on medium-high speed. When cream starts to thicken, add confectioners' sugar, and beat until soft peaks form. Add rum, and continue to whip until soft peaks form.
• Spoon 1/4 cup chilled custard into each cooled pastry shell. Add a dollop of whipped cream, and serve.

EGGNOG TRUFFLE CUPS

Steps:

• In a microwave, melt semisweet chips and shortening; stir until smooth. Using a narrow pastry brush, brush the inside of 1-in. foil candy liners with 1/2 teaspoon melted chocolate. Freeze for 45 minutes or until firm. , Using 1/4 teaspoon chocolate mixture for each cup, brush on another layer of chocolate. Freeze until firm., In a small saucepan, bring eggnog to a boil over low heat. Remove from the heat; stir in white baking chips until melted. Stir in extract. Refrigerate for 30 minutes or until filling begins to set., Spoon or pipe 1-1/2 teaspoons filling into each cup. Freeze until firm. Carefully remove and discard foil cups. Cover and store in an airtight container in the refrigerator. Just before serving, sprinkle with nutmeg.

EGGNOG-FILLED COOKIE CUPS

Steps:

• In a small saucepan, combine the pudding mix, eggnog and milk. Cook and stir until mixture comes to a boil. Remove from the heat; stir in 1 teaspoon extract. Transfer to a small bowl. Cover surface of pudding with waxed paper; refrigerate until chilled., In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolks and remaining extract. Combine flour and salt; gradually add to creamed mixture and mix well. , In a small bowl, combine sugar and allspice. Shape dough into 1-in. balls; roll in sugar mixture. With floured fingers, press onto the bottom and up the sides of well-greased miniature muffin cups., Bake at 350° for 10-15 minutes or until light golden brown. Immediately remove from pans to wire racks to cool completely. , Just before serving, pipe or spoon pudding into cups. Sprinkle with nutmeg. Store in an airtight container in the refrigerator.