Gluten Free Eggnog Custard

Warm, cozy, and full of holiday flavor, this Gluten Free Eggnog Custard is a simple, festive holiday dessert. Spiced with nutmeg and cinnamon, it captures all the classic eggnog flavors. Top with a dollop of homemade eggnog whipped cream for the ultimate holiday indulgence.

Recipe Ingredient Notes

Eggnog: Use a full-fat, dairy-based eggnog for the best texture in this Gluten Free Eggnog Custard Recipe. A rich, creamy eggnog helps the custard set properly and gives it that classic holiday flavor. Avoid reduced-fat or non-dairy versions, which tend to be too thin and won’t create the same smooth, silky custard.

Eggs: Whole eggs give custard its structure and signature silky texture. The whites help the custard set gently, while the rich yolks add body and a smooth, creamy mouthfeel. Using whole eggs creates a stable custard that thickens evenly without becoming dense or heavy.

Rum: You can use light rum, dark rum, or even bourbon in this eggnog custard. I prefer Captain Morgan Spiced Rum for its warm, aromatic flavor. Like most major rum brands, it’s naturally gluten free since it’s made from sugar cane, yeast, water, and spices. Spiced rum adds a cozy holiday note, but if rum isn’t your favorite, you can easily swap in a gluten-free whiskey, brandy or bourbon for a slightly different flavor that still complements the custard beautifully.

Rum Extract: If you prefer a non-alcoholic option - or just want to enhance the rum flavor - rum extract adds that warm, buttery note without the alcohol. A little goes a long way, so start small and adjust to taste. As a guide, about ½ teaspoon of rum extract equals roughly 2 tablespoons of rum.

Nutmeg & Cinnamon: Nutmeg adds cozy sweetness, and cinnamon gives a gentle warmth. Together, they make the custard smell and taste extra festive.

How to make Baked Eggnog Custard

This recipe for baked eggnog custard makes enough for four 6–8 oz ramekins. I like using 6 oz mini coffee mugs - they’re just so cute! If you divide the custard into smaller ramekins, the baking time will be shorter, so keep that in mind when planning.

1. Step 1: Preheat your oven to 325°F. Arrange four 6‑oz ramekins in a baking dish tall enough to hold water halfway up the sides of the ramekins. I like using an 8×8‑inch baking pan.

2. Step 2: In a small saucepan, combine the eggnog, ground cinnamon, and nutmeg. Whisk to blend, then heat over medium heat until the mixture just begins to simmer. Watch it carefully - don’t let it boil; it only needs to be warmed through.

3. Step 3: In the meantime, combine the granulated sugar, large eggs, kosher salt, vanilla extract and rum in a heat-proof bowl.

4. Step 4: Whisk the ingredients together until they are fully combined and smooth.

5. Step 5: Slowly pour the warm eggnog into the egg mixture a little at a time, whisking constantly. This gradual process, called tempering, gently warms the eggs so they blend smoothly with the hot liquid without curdling.

6. Step 6: Place a fine-mesh strainer over a pitcher and pour the custard mixture through it. Straining removes any tiny bits of cooked egg, ensuring a smooth, velvety custard.

7. Step 7: Divide the gluten-free eggnog custard among the prepared ramekins, filling each about ¾ full. Leave a little space at the top.
   

8. Step 8: This is optional: If you have a small kitchen torch, you can use it to gently remove any air bubbles from the custard’s surface. Hold the flame a few inches above and sweep it steadily across the top. This smooths the custard without cooking it further.

9. Step 9: Place the baking dish in the oven, then carefully pour hot water into the dish until it reaches about halfway up the sides of the ramekins. Pour slowly to avoid splashing.

10. Step 10: Bake the eggnog custard at 325°F for about 35 - 40 minutes. The custard should be set around the edges but still slightly jiggly in the center. If you gently tap the side of the ramekin, the middle should wobble like Jell-O, not slosh like liquid.
    Keep in mind that baking times may vary depending on your oven and the size of the ramekins you’re using.

11. Step 11: Carefully remove the baking dish from the oven and place it on a cooling rack. Let the custards sit in the still-hot water bath for 10 minutes to cool gradually.

12. Step 12: Lift the ramekins out of the water bath and let the gluten free eggnog custards cool to room temperature. Then refrigerate for at least one hour - or up to overnight or two days - to chill the custards completely.

Note about Salt in my Recipes

I use Diamond Kosher Crystal Salt in all of my recipes unless otherwise stated. If use use a different brand or kind of salt in your kitchen please adjust accordingly since some salts can be saltier. If you use Morton’s Kosher Salt please be aware that their salt granules are smaller in size, denser, and crunchier and twice as salty.

Baking in grams

I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and easy to use. You can purchase them on Amazon for less than a set of measuring cups. For small amounts under 10 grams, I like to use this Precision Pocket Scale. Measuring cups are very inaccurate which can cause significant errors when it comes to gluten-free baking or baking in general. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons. To learn more about Baking with a digital scale, make sure to check out my post about Baking by weight.

Note about Ovens and Oven Temperatures

All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.

If you are baking with convection (fan-forced), please adjust the recipes accordingly. Convection oven can cause baked goods to dry out quickly and still be raw inside. Since takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.

Substitutions and Modifications

Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.