American
Cooked Custard Eggnog
Egg yolks, whole milk, cream, vanilla, and nutmeg cook gently to a pourable 160°F custard, then chill into silky eggnog with optional bourbon and dark rum.
9 servings · 15 minutes prep · 20 minutes cook
Ingredients
Cooked Eggnog Base
- 6 large egg yolks
- 1/2 cup granulated sugar
- 3 cups whole milk, divided
- 1 cup heavy cream
- 1/2 teaspoon freshly grated nutmeg, plus more for serving
- 1/8 teaspoon Diamond Crystal kosher salt
- 2 teaspoons vanilla extract
Optional Adult Finish
- 1/2 cup bourbon, optional
- 1/4 cup dark rum, optional
Directions
Warm the Dairy Gently
- Combine 2 cups / 475 ml of the whole milk, the heavy cream, nutmeg, and kosher salt in a heavy saucepan. Heat over medium-low until steaming and 150°F / 66°C, with no boil.
Temper the Yolks
- Whisk the egg yolks and sugar for 1 minute until slightly lightened. Whisk in 1 cup / 240 ml hot dairy in a thin stream, never stopping, then return the tempered mixture to the saucepan.
Cook to 160°F and Strain
- Cook over medium-low for 8 to 12 minutes, stirring constantly into the corners, until the custard lightly coats a spoon and reaches 160°F / 71°C. Remove immediately; if it begins to bubble, it is too hot.
- Stir in the remaining 1 cup / 235 ml cold milk and the vanilla. Strain into a heatproof bowl set over ice and stir for 5 minutes, until below 70°F / 21°C.
Chill, Finish, and Hold Safely
- Cover directly on the surface and refrigerate for at least 4 hours. Whisk smooth. For an adult batch, stir in the bourbon and dark rum; for a spirit-free batch, omit both.
- The spirit-free batch makes about nine 1/2-cup / 120-ml portions; the adult batch makes about ten to eleven after the spirits are added. Serve cold with freshly grated nutmeg. If needed, thin with cold milk by tablespoons. Keep below 40°F / 4°C and refrigerate within 2 hours. Refrigerate in a covered container and use within 4 days; added spirits do not make the eggnog shelf-stable.
