Eggnog Custard

This has a spoonful of topping removed so you can see the custard.
To me the Holidays always mean Eggnog. I made my own for several years, now I buy the commercial. Here in our area of Iowa I buy Anderson Erickson Eggnog, but It is only available through the Holiday Season so now is the time to make use of it in recipes as well as drinking it.
 Since we all like custard and eggnog, this recipe was perfect for us. Custards are easy to make either the unbaked like this or the baked in a water bath. You will find these are a festive touch for a party or just for you and your family during the Holiday Season.
Eggnog Custard with Raspberry Jam
Makes 6 to 8 servings
½ cup cold water
2 ½ teaspoons powdered gelatin (plain like Knox Gelatin)
2 cups eggnog
2 tablespoons bourbon (optional) (I used Marsala)
1 cup heavy cream
¼ cup sugar
½ teaspoon vanilla extract
½ cup seedless raspberry jam
 Place the cold water in a small heat-safe bowl and sprinkl the gelatin on top. Let it sit for 5 minutes (to bloom)
Melt the bloomed gelatin in the microwave, 30 seconds to 1 minute. Stir to make sure it is fully dissolved.
 Pour the eggnog into a large bowl, then whisk the melted gelatin into the eggnog. Add the bourbon, if using and whisk to combine.
 With a electric mixer, whip the cream, sugar and vanila extract to medium peaks. Gently fold the whipped cream into the eggnog mixture, mixing gently just to combine.
 Pour the custard into 6 small bowls, or custard cups, leaving at least 1.2 inch of space at the top of the containers. Transfer the custards to the refrigerator and chill for at least 30 minutes or up to overnight,
 To serve using the back of a spoon dollop 1 tablespoon of jam onto each dish and smooth it to the edges. Serve chilled. 
 *You can pour finished custard into a large serving bowl increasing the chilling time to two hours.

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