Christmas is a coming and the best way to save time is to combine two traditional desserts into one tasty treat! Make these Eggnog Custard Gingerbread Men flavored with caramel cocoa and they will surely knock your stockings off.
The holidays are a great time to make and give gifts of gingerbread. Today, I’ve teamed up with 19 other food bloggers who have created projects featuring gingerbread for our Give the Gift of Gingerbread Blog Hop and Giveaway featuring 20 Fun Gingerbread Themed Recipes. I love seeing how each blogger put a festive twist on a traditional favorite.
Give the Gift of Gingerbread Blog Hop and Giveaway
Use the links below to hop from blog to blog
to see these wonderful gingerbread themed recipes.
Before you go, check out my recipe and our big giveaway.
My contribution to this Give the Gift of Gingerbread Blog Hop are Caramel Cocoa Egg Nog Custard Gingerbread Men. Now that title is a mouthful, I know, but I didn’t want to leave anything out. These velvety smooth little desserts are bursting with caramel flavor accented by hints of cocoa and egg nog.
When I first saw the carton of Caramel Egg Nog in the refrigerator section of my grocery store, I immediately knew I’d be baking something with it. It’s wonderful served as a drink, but even better baked into a flan or custard. The caramel flavor is predominant which my egg nog hating husband appreciated. There are notes of nutmeg and cinnamon in the dessert, but they are quite mellow.
If you love egg nog, and can’t find the caramel flavor in your store, just swap the two out in the recipe.
I added some cocoa to the custard to create a richer flavor and darker color, and as it baked the cocoa rose to the top and it formed a crust, which is a nice contrast to the creamy custard. It’s one of my new favorite recipes. I hope you like it too.
Caramel Cocoa Egg Nog Custard Gingerbread Men
Ingredients: (makes 24)
3 large eggs
1 1/2 cups Caramel Egg Nog (I used Hood brand)
1 – 14 ounce can sweetened condensed milk
pinch of salt
1 tablespoon cocoa powder
candy eyes, optional
2 Wilton Gingerbread Men Silicone Molds (12 cavities per mold)
Heat oven to 325 degrees Fahrenheit. Bring a pot of water to a boil.
Lightly whisk eggs, Caramel Egg Nog, and sweetened condensed milk together.
Stir in the pinch of salt and the cocoa powder. Don’t whisk too vigorously, or you’ll end up with lots of air bubbles in your gingerbread men.
Set the silicone mold on a baking sheet. Pour custard into gingerbread mold cavities. I baked one mold at a time. If you have room, you can bake both together.
Pour boiling water onto the baking sheet, allowing the water to go half way up the sides of the mold, but not into the mold.
Bake for 28-32 minutes. To see if the custard is done, pierce one of them with a sharp knife. It should come out clean. The cocoa powder will have risen to the surface. It creates a bit of a crunchy crust, which I really liked.
Cool 1 hour then freeze for at least four hours or overnight.
Remove from freezer, turn mold over, and press the gingerbread men out. I suggest you pop them out over small dessert plates, or onto a non-stick mat. Move them while they are still frozen, as they get very soft, quickly.
Allow them to defrost before serving. Store in the refrigerator for up to 4 days, or freeze for up to a month.
Just before serving, add candy eyes, if you’d like. Don’t add them too soon, or they will bleed onto the custard.
Thanks to Wilton for supplying me with the silicone gingerbread mold to make these festive desserts. I love working with silicone molds, and Wilton has lots of great molds for every holiday.