Egg Nog Custartd

Egg Nog Custartd

What better way to get into the holiday spirit than with a cup of homemade custard (basically, cooked eggnog). Cheers to the English settlers who brought us this delicious tradition. Most of us are familiar with the milk carton varieties of boiled custard and eggnog, but one sip of the creamy, rich real thing, and you’ll be stirring up a batch for every holiday occasion.

The trick for making this custard is to watch it and keep stirring. Heat the mixture just until the eggs cook and thicken the milk. If the custard boils, it’s too late. The eggs overcook and curdle, and you have scrambled eggs swimming in a pot of hot, sweet milk. To take guesswork out of it, cook the custard until it reaches 160 degrees on a thermometer. Next, it needs to be well-chilled. In fact, custard tastes best when refrigerated overnight to allow its flavors to meld.

Remember—this stuff is rich; a little goes a long way. Serve it in crystal punch cups or other small glasses. A bit of whiskey, brandy, or rum can enhance the flavor.

Holiday Custard (Cooked Eggnog)

• 6 egg yolks
• 1/2 to 2/3 cup sugar
• Pinch of salt
• 1 quart whole milk or half and half
• 1 teaspoon vanilla

Beat egg yolks, sugar, and salt in a large saucepan until well blended. Stir in milk. Cook over low heat, stirring constantly, until the custard thickens and coats the back of a spoon, or until it reaches 160 degrees on a thermometer. Do not allow to boil. Remove from heat. Cool. Stir in vanilla; cover and refrigerate until chilled. Serve in cups or small glasses. Top with a dollop of whipped cream and a sprinkling of nutmeg, if desired. Serves 10.

Mindy Merrell is a cookbook author and regular American Profile contributor.

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