Eggnog Custard Cups

1. 1

   Preheat the oven to 325 degrees F. Place the ramekins into a high-sided baking dish.

2. 2

   Heat the milk in a small pot over medium heat until warm but not hot.

3. 3

   Whisk together the eggs, yolks, salt, half the pumpkin pie spice, vanilla, and sugar.

4. 4

   Slowly whisk the warm milk into the egg mixture.

5. 5

   Pour the liquid into the ramekins and sprinkle the remaining pumpkin pie spice on top.

6. 6

   Place in the oven and pour hot tap water into the baking dish to about half way up the sides of the cups.

7. 7

   Bake until the custard is set around the edges and just jiggles slightly in the middle, 35 to 40 minutes.

8. 8

   Remove from the oven and let cool in the water bath.

9. 9

   Refrigerate until chilled before serving, about 2 hours.

No additional tips available.