Egg Nog Custard Recipe

by Mindy Merrell

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.


Ingredients Instructions

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