Christmas dinner · adapted traditional recipe
Homemade Cooked Eggnog
Rich eggnog made with a cooked custard base, so it is safe from raw eggs, thick and not too sweet. Make it up to 3 days ahead; add bourbon or rum if you like, or leave it out for the kids.
An adaptation of a traditional recipe, written in our own words. Ovens vary, so go by the doneness signs as well as the times.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 4 hr 15 min
- Makes
- about 4 cups (8 small cups)
Ingredients
- 6large egg yolks
- ½ cupgranulated sugar
- 2 cupswhole milk
- 1 cupheavy cream
- ⅛ tspsalt, a pinch
- 1 tspvanilla extract
- ½ tspfreshly grated nutmeg, plus more for serving
- ½ cupbourbon, dark rum or brandy, optional, for adults only
Method
- 1
Whisk the egg yolks and sugar in a medium bowl for about 1 minute, until pale and thick.
- 2
Heat the milk, cream, salt and nutmeg in a saucepan over medium heat just until steam rises and tiny bubbles form at the edges. Do not let it boil.
- 3
Slowly pour about a cup of the hot milk into the yolks, whisking constantly, then pour the yolk mixture back into the pan.
- 4
Cook over medium-low heat, stirring constantly with a spatula and scraping the bottom, until the custard thickens enough to coat the back of a spoon and an instant-read thermometer reads 160°F, 5 to 8 minutes. Do not let it boil.
- 5
Strain through a fine sieve into a clean bowl or pitcher, stir in the vanilla and, if using, the bourbon or rum.
- 6
Cool for 20 minutes, cover and refrigerate for at least 4 hours, or overnight. Shake or whisk before serving and pour into small cups with a little fresh nutmeg on top.
How to know it is done
The custard coats the back of a spoon (drag a finger across it and the line stays), reads 160°F on a thermometer and is pale yellow and smooth, with no scrambled specks after straining.
Food safety
Cook the custard to 160°F, the USDA temperature for dishes made with eggs, which kills salmonella. Do not serve homemade eggnog made with raw eggs to anyone who is pregnant, elderly, very young or has a weakened immune system. Keep alcohol away from children.
Make ahead
Make the eggnog up to 3 days ahead and keep it in the fridge in a covered jar or pitcher. It thickens as it chills; thin it with a splash of milk. Alcohol can be added at serving so you can pour a version for everyone.
Storing and freezing
Refrigerate within 2 hours and use within 3 to 4 days. Do not freeze: it separates when thawed. Stir or shake before pouring.
Tips
- A pinch more nutmeg or a vanilla bean split and scraped into the milk makes the flavor deeper.
- If the custard gets slightly grainy, blend it for 10 seconds, then strain.
- For a lighter nog, whip ½ cup of the cream and fold it in just before serving.
- Make a double batch for a party; the base keeps well, and you add the alcohol to the pitcher at serving.
Allergens
- Eggs
- Milk (milk and heavy cream)
- Alcohol, if added
Always check the labels of the products you buy.
Questions
Is homemade eggnog safe without raw eggs?
This version is. The custard is cooked to 160°F, which is the USDA temperature for egg dishes, so the eggs are no longer raw. Eggnog made by simply whisking raw eggs into milk and cream is not recommended for pregnant women, older adults, young children and anyone with a weakened immune system.
How long does homemade eggnog last?
A cooked eggnog keeps 3 to 4 days in the refrigerator, in a covered jar. If you add alcohol it keeps a little longer, but plan to finish it within a week and discard it if it smells sour or looks curdled.
Can I make eggnog without alcohol?
Yes. Leave the bourbon or rum out; the custard, cream and nutmeg carry all the flavor. Add the alcohol to individual cups or to a separate pitcher at serving.
Why is my eggnog thin or lumpy?
Thin means the custard did not reach about 160°F or was not cooked long enough to coat the spoon; lumpy means it got too hot and the eggs scrambled. Cook gently over medium-low heat, stir constantly, and strain at the end.
Can you make eggnog ahead of time?
Yes, up to 3 days ahead. Chill it for at least 4 hours before serving so it thickens, and whisk or shake it before pouring.