Eggnog Custard Croissants

These eggnog custard croissants are a delicious holiday treat, combining the holiday flavours of eggnog with the classic flavour of custard. The creamy custard is piped into buttery, flaky croissants and finished with powdered sugar and cinnamon. They are perfect for holiday get-togethers, brunch, or dessert!

Prep time: 5 min
Makes: 6
Cook time: 10 min

Nutritional Information

PER SERVING

*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued.

Ingredients

1 cups Burnbrae Farms eggnog: Burnbrae Farms eggnog
1 ½ cups Burnbrae Farms sugared yolks: Burnbrae Farms sugared yolks
2 Tbsp. vanilla extract: vanilla extract
¼ cup Cornstarch: Cornstarch
1 Tbsp. butter: butter
6 Plain croissants: Plain croissants
Powdered sugar, for garnish: Powdered sugar, for garnish
Cinnamon, for garnish: Cinnamon, for garnish

Directions

Heat the eggnog in a small pot until warm.
In a separate bowl, whisk the sugared yolks with vanilla extract and cornstarch until smooth.
Gradually add the warm eggnog to the yolk mixture while whisking continuously.
Return the mixture to the pot and cook over medium-low heat, whisking constantly, until thickened. About 10 minutes.
Remove from heat, stir in butter, and cover the custard with plastic wrap to prevent a crust from forming. Refrigerate until cooled.
Once the custard is chilled, transfer it to a piping bag. Make a small hole in the top of each croissant and pipe the custard inside. Dust with powdered sugar and cinnamon before serving.