Eggnog Custard Gingerbread Men - Flavored with Caramel Cocoa

Eggnog Custard Gingerbread Men flavored with caramel cocoa are as cute As they are luscious.

The holidays are a great clock to make and cave in gifts of gingerbread.

These velvety smooth little desserts are bursting with caramel flavor accented by hints of hot chocolate and egg nog.

When I first saw the cartonful of Caramel Egg Peg in the refrigerator section of my grocery store computer storage, I immediately knew I'd be baking something with IT.

It's rattling served as a drink, simply even better baked into a flan or custard.

The caramel flavor is predominant which my egg nog hating husband rewarding. Thither are notes of nutmeg and cinnamon bark in the sweet, but they are quite mellow.

If you love egg nog, and can't find the chromatic flavor in your store, righteous swap the ii call at the formula.

I added some cocoa to the custard to create a richer flavor and darker color, and as information technology baked the cocoa rose to the top and information technology formed a crust, which is a nice contrast to the creamy custard.

IT's one of my new favored recipes. I hope you like it too.

Caramel brown Cocoa Egg Nog Custard Gingerbread Men

Ingredients: (makes 24)

3 large egg
1 1/2 cups Raw sienna Testis Nog (I victimised Hood stigmatize)
1 – 14 ounce can sweetened condensed milk
pinch of salt
1 tablespoon cocoa powder

sugarcoat eyes, optional

Supplies:

2 Wilton carpet Gingerbread Men Silicone Molds (12 cavities per mold)
baking pan

Instructions:

Heating oven to 325 degrees Fahrenheit. Make for a pot of water to a boil.

Lightly whisk egg, Caramel Ballock Nog, and sweetened condensed milk together.

Stir in the sneak of salt and the cocoa powder. Assume't whisk too smartly, operating theatre you'll end ahead with lots of air bubbles in your gingerbread hands.

Curing the silicone mold on a baking sheet.
Rain cats and dogs custard into gingerbread mold cavities. I toughened unitary mold at a time. If you have room, you can bake both together.

Pour boiling water onto the baking hot sheet, allowing the water to go halfway up the sides of the mould, but not into the mold.

Broil for 28-32 minutes. To see if the custard is done, pierce ace of them with a sharp knife. It should come out clean. The cocoa powder will have risen to the skin-deep. Information technology creates a bit of a firm crust, which I really likable.
Unfriendly 1 hour then freeze for at least four hours or overnight.

Remove from the freezer, turn the mold all over, and press the gingerbread men out. I indicate you come out 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 in front serving. Store in the refrigerator for up to 4 days, or immobilise for up to a calendar month.