A stovetop custard built from eggnog, thick and warm enough for a light supper with crisp toast on the side. The shelf gives you the eggs already cooked into a ready-made base, turning a holiday drink into something you can eat with a spoon.

Serves 2. 15 minutes, 8 at the stove.

About 230 calories a serving, 15 g protein, 1 g carbohydrate, 17 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Toast 2 slices of bread until golden and crisp, then set aside.
2. Melt 1 tablespoon butter in a small saucepan over medium heat, then whisk in 1 cup eggnog and a pinch each of salt and pepper until it steams gently and thickens enough to coat the back of a spoon, about five minutes, stirring often to prevent a skin from forming.5 min
3. Pour the warm custard into two bowls and serve at once with buttered toast for dipping.

Note If the custard breaks and curdles, strain it through fine mesh into a fresh bowl and serve as a warm eggnog sauce over the toast. Keeps three days in the fridge, warmed gently. Serve with a salad dressed in vinegar and oil to cut the richness, or follow with something green.