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Eggnog Custard Cups

Eggnog Custard Cups

Prep time 5 minutes
Cook time 5 minutes
Ready in 10 minutes plus chilling
Makes 15 servings


  • 1/4 cup shelled pistachios
  • 1 cup eggnog
  • 1 cup milk
  • 2 tbsp cornstarch
  • 1/2 cup sugar
  • 4 egg yolks
  • 1 tsp vanilla extract
  • 1/4 tsp ground nutmeg
  • 2 (1.9 oz) pkgs mini phyllo cups
  • 1/4 cup pomegranate seeds


1. Chop the pistachios. In a saucepan, combine the eggnog, milk, cornstarch, and sugar. Cook 1 min. on medium, until sugar has dissolved (do not boil), stirring often. Remove from heat and cool slightly.
2. In a medium bowl, whisk the egg yolks until smooth. Stir in ¼ cup of the eggnog mixture. With a wooden spoon, slowly stir the egg yolks into the saucepan with the remaining eggnog mixture. Cook 2 min. on medium, until thick (do not boil), stirring constantly. Remove from heat and stir in the vanilla and nutmeg.
3. Arrange the phyllo cups on a baking sheet. Divide the eggnog mixture between the cups and refrigerate 1 hour, until filling is set. Top each with a few pomegranate seeds and some pistachios.


Per serving: 119 calories, 5g fat, 1g saturated fat, 49mg cholesterol, 40mg sodium, 16g carbohydrate, 0g fiber, 10g sugar, 2g protein