Eggnog Custard Gingerbread Men flavored with caramel cocoa are as cute as they are delicious.
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 halfway 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 the freezer, turn the 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.