Eggnog Custard - Marijuana Recipes
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Marijuana Recipes: Eggnog Custard

Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Servings: 6
Author: Cheri Sicard


  • 3 eggs large
  • 2/3 cup sugar granulated
  • 1 1/4 cups milk preferably whole
  • 3/4 cup cream heavy
  • 1 teaspoon vanilla extract
  • 1 teaspoon rum extract
  • 2 tablespoons dark run optional
  • 1/2 gram kief, hash or hash oil decarboxylated, finely ground (for hash)
  • 1 teaspoons nutmeg ground
  • whipped cream and additional nutmeg for garnish


  • Preheat oven to 350 degrees F.
  • In a medium bowl, whisk together eggs and sugar.  Whisk in milk, cream, extracts, rum (if using), and kief or hash.  
  • Divide the mixture between 6 (1/2 cup) ramekins or oven proof cups.  Place filled cups in a roasting pan.  Add enough hot water to the pan to reach about halfway up the sides of the cups.  Carefully, so as not to splash water, place the pan in the preheated oven and for 40 minutes.  
  • Sprinkle tops of custard with a small amount of grated nutmeg upon removing them from the oven.  Let cool for 15 minutes before refrigerating to chill completely.  Serve as is or garnish with whipped cream sprinkle with additional nutmeg (but go easy on the nutmeg as it has a strong flavor).


Decarboxylation & Dosing Kief and Hash

* Be sure to decarboxylate the kief or hash first by placing it in an ovenproof dish and baking at 275 degrees F for 25 minutes. Click here to learn more about cooking with kief and hash.
**This dose is only a suggestion.  Be sure to read and understand Calculating Cannabis Doses in Edibles before attempting to cook with marijuana.  For more PRECISE dosing, be sure to take my FREE online dosing class.
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