Cooked Custard Eggnog
Indulge in the creamy, festive delight of Cooked Custard Eggnog, a rich holiday classic made with a velvety base of egg yolks, whole milk, and heavy cream. This recipe elevates traditional eggnog by gently cooking the custard to ensure a smooth, safe-to-enjoy drink that's infused with the warming flavors of ground nutmeg and a hint of vanilla. Optional additions of rum, bourbon, or brandy lend a sophisticated twist, while fluffy whipped cream and a sprinkle of cinnamon make for an irresistibly cozy garnish. Perfect for holiday gatherings or quiet winter evenings, this custard-based eggnog strikes the ideal balance between indulgence and nostalgia. Easy to prepare in just 30 minutes and made for chilling ahead of time, it's a crowd-pleaser that's sure to impress.
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Recipe Information
Ingredients
- 6 large Egg yolks
- 0.75 cups Granulated sugar
- 2 cups Whole milk
- 1 cup Heavy cream
- 0.25 teaspoons Ground nutmeg
- 1 teaspoons Vanilla extract
- 0.5 cups Rum, bourbon, or brandy (optional)
- 1 cup Whipped cream (for serving, optional)
- 0.25 teaspoons Ground cinnamon (for garnish, optional)
Instructions
In a medium mixing bowl, whisk the egg yolks and granulated sugar together until the mixture is thick and pale yellow.
In a medium saucepan, combine the whole milk, heavy cream, and ground nutmeg. Gently heat the mixture over medium heat until it is warm but not boiling, stirring occasionally.
Slowly add a ladleful of the warm milk mixture into the egg yolk mixture, whisking constantly to temper the eggs. Repeat with 2-3 more ladlefuls of warm milk.
Pour the tempered egg mixture back into the saucepan with the remaining milk and cream mixture.
Cook over medium-low heat, stirring constantly, until the mixture thickens slightly and reaches 160°F (71°C) on an instant-read thermometer. Do not let it boil.
Remove the saucepan from the heat and stir in the vanilla extract. If using alcohol, mix it in at this stage.
Strain the custard eggnog through a fine-mesh sieve into a large bowl or pitcher to remove any cooked egg bits.
Cover and chill in the refrigerator for at least 2 hours before serving.
To serve, pour the eggnog into glasses. Top with whipped cream and a sprinkle of ground cinnamon if desired.
Nutrition Facts
Calories |
3221 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.5 g | 258% | |
| Saturated Fat | 113.9 g | 570% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1657 mg | 552% | |
| Sodium | 392 mg | 17% | |
| Total Carbohydrate | 193.3 g | 70% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 190.4 g | ||
| Protein | 36.9 g | 74% | |
| Vitamin D | 8.1 mcg | 41% | |
| Calcium | 903 mg | 69% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 1092 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
