Eggnog already has custard's richness built in, so a few eggs and a low flame turn it into silken spoons of comfort in minutes. This shelf makes a dessert dinner when you need something warm and soft and require almost no effort.

Serves 2. 15 minutes, 10 at the stove.

About 710 calories a serving, 44 g protein, 32 g carbohydrate, 43 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Toast 4 slices of bread until golden and crisp, then spread with 1 tablespoon of butter and divide between two plates.
2. Whisk 3 eggs together in a heavy pot or nonstick pan with 2 cups of eggnog, a pinch of salt, and a pinch of nutmeg until combined.
3. Set the pan over medium-low heat and stir constantly with a wooden spoon or silicone spatula, scraping the bottom and sides often, until the custard thickens enough to coat the back of the spoon and steam rises from the surface, about 8 to 10 minutes; do not let it boil or the eggs will scramble.9 min
4. Divide the warm custard between two bowls and serve at once alongside the buttered toast for dipping.

Note Swap store-bought eggnog for homemade if you have it. The custard keeps in the fridge for two days and can be eaten cold or reheated gently. Serve with a strong black coffee or fresh fruit to cut the richness.