Ingredients for Cooked Custard Eggnog
- 2 cups whole milk
- Eggs
- Salt
- 1/2 cup granulated sugar
- Ground Nutmeg
- 1 teaspoon vanilla extract
- Whipping Cream
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How to Make Cooked Custard Eggnog
- In a medium saucepan, whisk together the egg yolks, sugar, and cornstarch until pale and slightly thickened.
- Gradually whisk in the milk and cream until smooth.
- Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 8-10 minutes).
- Remove from heat and stir in the vanilla extract and nutmeg.
- In a separate bowl, whisk together the egg whites until stiff peaks form.
- Gently fold the whipped egg whites into the custard mixture.
- Stir in the rum (optional) and bourbon (optional).
- Strain the mixture through a fine-mesh sieve to remove any lumps.
- Pour the eggnog into individual serving glasses or a large pitcher.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the eggnog to chill thoroughly.
- Garnish with freshly grated nutmeg and a cinnamon stick before serving (optional).
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
29g
Fat
30g
Carbs
3g
