No Stir Cooked Eggnog, Custard or Pudding - Chocolate, Vanilla, Recipe

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No Stir Cooked Eggnog, Custard or Pudding - Chocolate, Vanilla,
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Ingredients
4
Count
Nutrition
80
Calories
Total time
60
Minutes
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Ingredients:

  • 1 1/2 cups milk
  • 1/3 cup sugar

Directions:

  1. In a 1.5 quart or larger glass casserole dish, add all ingredients and mix together - it doesn't have to be perfect, though.
  2. Place dish in a larger pan and fill with hot water to the level of the custard or as close as you can get (no higher than 1/2 inch from the top of the pan). Bake at 325 for 50-60 minutes or until a knife inserted in the center comes out clean (it will be wet, but there should be no liquidy custard sticking to it).
  3. Remove from oven and water bath and allow to cool for just a minute or two. Spoon/dump the hot custard into a blender or food processor, being VERY CAREFUL not to burn yourself. Put on the lid and blend/process until mixture is completely pureed and smooth. It will be runny. Pour into a bowl, cover, and refrigerate for a few hours until custard is cold and thickened.
  4. VARIATION - CHOCOLATE PUDDING: While pureeing custard, add chocolate syrup to the mixture to taste. You can use dark chocolate or milk chocolate syrup. I don't have an exact quantity - just eyeball it until it looks and tastes good!
  5. VARIATION - OTHER FLAVORS: Add in other stuff to the custard while mixing in the blender. Some ideas - butterscotch, caramel or fruit syrup, or use flavored extracts from the baking aisle. Make sure whatever you add isn't too runny or juicy, because this will prevent the pudding from setting up properly. You can also stir in fresh fruit after the pudding is set. One of my favorite combos is to drain a can of cinnamon fried apples, dice them, and then mix them in the pudding. Serve with some caramel sauce drizzled on top - yummy!
  6. VARIATION - EGGNOG: After custard cools and sets up in the refrigerator, spoon into a pitcher. Stir in any combination of milk, half-and-half, cream, etc. until it's the consistency you want. Add nutmeg to taste, and rum or brandy if you like. You may have to sample it a couple of times to get it just right - but I consider that a plus! But you may want to write down the quantities you used so you can make it the same way next time.
  7. VARIATION - CUSTARD SAUCE: Mix in cream or half-and-half to the consistency you'd like, plus any flavorings you want.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 79.98 Kcal (335 kJ)
Calories from fat 19.8 Kcal
% Daily Value*
Total Fat 2.2g 3%
Cholesterol 83.07mg 28%
Sodium 57.16mg 2%
Potassium 127.08mg 3%
Total Carbs 9.97g 3%
Sugars 9.62g 38%
Protein 4.7g 9%
Iron 0.4mg 2%
Calcium 87.2mg 9%
Amount Per 100 g
Calories 88.32 Kcal (370 kJ)
Calories from fat 21.87 Kcal
% Daily Value*
Total Fat 2.43g 3%
Cholesterol 91.73mg 28%
Sodium 63.13mg 2%
Potassium 140.34mg 3%
Total Carbs 11.01g 3%
Sugars 10.63g 38%
Protein 5.19g 9%
Iron 0.5mg 2%
Calcium 96.3mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.8
    Points
  • 2
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium

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