Cooked Custard Eggnog

64 Ratings
  • 5 22
  • 4 21
  • 3 12
  • 2 7
  • 1 2

Raise a holiday glass of this cooked custard eggnog, a tasty alternative to traditional versions.

Martha Stewart Living, December/January 1999

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Recipe Summary test

Servings:
10
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Ingredients

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.

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  • 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).

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Reviews (3)

64 Ratings
  • 5 22
  • 4 21
  • 3 12
  • 2 7
  • 1 2
Martha Stewart Member
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
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
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.
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