Eggnog Custard Cups

Directions

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.