Custards are timeless, elegant, and always enchanting, with their thick, sweet, satiny smoothness that has been enjoyed throughout history. There is a record of custard existing since the days of ancient Rome. In the Middle Ages, custards were commonly used alongside pastries to make tarts. The word “custard” comes from the French word croustado, an Old Provençal word meaning “something covered with crust.”
Baked custards are easy to love, with their thick, sweet, delicate mouthfeel, but making them can incite fear in even the most experienced home bakers. Rest assured as we walk you through our step-by-step process, which will leave you completely confident in mastering these versatile and deeply satisfying baked custards—from our brandy-spiked, nutmeg-spiced pots de crème to our almond-kissed chocolate-amaretti Italian bunet and the ever-classic and always-refined flan—that are sure to dazzle at your holiday table. Reveling in these irresistible custards is downright decadent, and it’s Christmastime after all! Indulgence is a celebration of being alive, and what better time to celebrate than during the holidays? You and your loved ones will be rewarded with every cool, creamy, velvety spoonful.
EGGNOG POTS DE CRÈME
Makes 6 custards
Pot de crème is a classic French dessert that dates back to the 17th century, and the name refers to the traditional ornate porcelain lidded cups the custard bakes in as well as the custard itself. These days, pots de crème are typically baked in small ramekins or ovenproof glass jars. With a blend of half-and-half, sugar, and egg yolks, this wonderfully spiced custard envelops your mouth in a luscious way, leaving you with all the merry flavors of eggnog—brandy, vanilla, and nutmeg. These are ideal for holiday entertaining, as everything can be done in advance and are served chilled and spooned right out of the vessels they are baked in. Just before your guests arrive, crown with vanilla-kissed whipped cream and dust with nutmeg for one final festive flourish.
6 large egg yolks (114 grams), room temperature
¼ cup (50
