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Gallery Cooked Custard Eggnog Recipe Summary Servings: 10

Ingredients Ingredient Checklist 3 1/2 cups milk 5 large egg yolks 3/4 cup sugar 2 cups heavy cream 1 cup dark rum Grated nutmeg

Cook’s Notes Here, we cook the egg yolks with milk and sugar to make a custard, resulting in a rich flavor and silky texture (and eliminating any safety concerns regarding raw eggs).

Gallery Cooked Custard Eggnog

Recipe Summary Servings: 10

Cooked Custard Eggnog

Cooked Custard Eggnog

Cooked Custard Eggnog

Recipe Summary Servings: 10

Recipe Summary

Servings: 10

Servings: 10

10

Ingredients

Ingredients

  • 3 1/2 cups milk 5 large egg yolks 3/4 cup sugar 2 cups heavy cream 1 cup dark rum Grated nutmeg

Directions

Prepare an ice-water bath. In a medium saucepan, scald 2 cups milk. Meanwhile, with an electric mixer on medium-high, whisk 5 large egg yolks and 3/4 cup sugar until very thick and pale yellow, 3 to 5 minutes.

Add half the scalded milk to the yolk mixture, and whisk until blended. Stir into remaining milk, and cook, stirring constantly, over low heat until it is thick enough to coat the back of a spoon.

Remove from heat, and immediately stir in 1 cup heavy cream. Pass the mixture through a sieve into a medium mixing bowl set in the ice-water bath. Let stand, stirring from time to time, until chilled. Stir in another 1 1/2 cups milk and 1 cup dark rum. Transfer eggnog to a punch bowl or to individual glasses.

Whip 1 cup heavy cream to soft peaks. Top each serving of eggnog with a dollop of whipped cream, and sprinkle with grated nutmeg.

Cook’s Notes Here, we cook the egg yolks with milk and sugar to make a custard, resulting in a rich flavor and silky texture (and eliminating any safety concerns regarding raw eggs).

Cook’s Notes

Here, we cook the egg yolks with milk and sugar to make a custard, resulting in a rich flavor and silky texture (and eliminating any safety concerns regarding raw eggs).

Reviews (3)

 Add Rating & Review     64 Ratings   5 star values:        22    4 star values:        21    3 star values:        12    2 star values:        7    1 star values:        2

Reviews (3)

Add Rating & Review     64 Ratings   5 star values:        22    4 star values:        21    3 star values:        12    2 star values:        7    1 star values:        2

Add Rating & Review

64 Ratings 5 star values: 22 4 star values: 21 3 star values: 12 2 star values: 7 1 star values: 2

64 Ratings 5 star values: 22 4 star values: 21 3 star values: 12 2 star values: 7 1 star values: 2

64 Ratings 5 star values: 22 4 star values: 21 3 star values: 12 2 star values: 7 1 star values: 2

  • 5 star values: 22 4 star values: 21 3 star values: 12 2 star values: 7 1 star values: 2

    Martha Stewart Member     Rating: 5 stars       12/23/2018   I’ve made this recipe several years in a row. It is delicious. I got rave reviews, especially from people who don’t traditionally like eggnog. It is less thick - or at least that’s how mine turned out. I also added extra booze (and I’ve used both rum and bourbon). I’ve also used rum extract to make it NA for the teetotalers in my life. All versions +A  

Martha Stewart Member     Rating: 1 stars       12/22/2016   This is an atrocious recipe! It assumes you want to get DRUNK on the stuff. But what if you CAN'T drink boozes on grounds of, say, being an alcoholic, recovering or otherwise? This recipe had BETTER get a variation where the rum is added to the custard BEFORE cooking, so that any ethanol in it is cooked away, leaving behind the rum FLAVOR elements but NOT getting its drinkers drunk. Otherwise I will NOT make this recipe, EVER!!!  

Martha Stewart Member     Rating: Unrated       12/09/2010   Eureka! I'm pretty sure this is how my mother used to make our breakfast eggnog (without the seive step I think) substituting for the rum a cup or two of hot coffee left over from my Dad's breakfast. We would break crackers into the sweetened hot coffee eggnog. It made an amazing breakfast on freezing winter mornings.

    Martha Stewart Member

    Rating: 5 stars 12/23/2018

I’ve made this recipe several years in a row. It is delicious. I got rave reviews, especially from people who don’t traditionally like eggnog. It is less thick - or at least that’s how mine turned out. I also added extra booze (and I’ve used both rum and bourbon). I’ve also used rum extract to make it NA for the teetotalers in my life. All versions +A

Rating: 5 stars

Rating: 1 stars 12/22/2016

This is an atrocious recipe! It assumes you want to get DRUNK on the stuff. But what if you CAN’T drink boozes on grounds of, say, being an alcoholic, recovering or otherwise? This recipe had BETTER get a variation where the rum is added to the custard BEFORE cooking, so that any ethanol in it is cooked away, leaving behind the rum FLAVOR elements but NOT getting its drinkers drunk. Otherwise I will NOT make this recipe, EVER!!!

Rating: 1 stars

Rating: Unrated 12/09/2010

Eureka! I’m pretty sure this is how my mother used to make our breakfast eggnog (without the seive step I think) substituting for the rum a cup or two of hot coffee left over from my Dad’s breakfast. We would break crackers into the sweetened hot coffee eggnog. It made an amazing breakfast on freezing winter mornings.

Rating: Unrated

All Reviews for Cooked Custard Eggnog

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Cooked Custard Eggnog

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest