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Creamy Eggnog
The secret here is gently cooking the custard base, giving you a rich, velvety texture and total peace of mind. You'll whisk milk, sugar, and eggs on the stove until perfectly thickened, then chill the mixture until it's icy cold. Right before serving, fold in freshly whipped cream and a splash of light rum for a festive finish. It's a comforting holiday classic that beats the store-bought cartons every time.
Equipment
- Stovetop
- Saucepan
- Hand Mixer
Ingredients
- 3 eggs, slightly beaten
- ⅓ cup granulated sugar
- 2 ½ cups milk
- 1 teaspoon vanilla
- 1 cup whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla
- ½ cup light rum*
Instructions
- 1Combine the slightly beaten eggs and granulated sugar in a heavy saucepan. Stir the ingredients until well mixed, then gradually pour in the milk.
- 2Heat the mixture over medium heat for 10 to 15 minutes. Stir constantly here so the eggs don't scramble. Once the liquid thickens enough to coat the back of a metal spoon, remove the pan from the heat and stir in 1 teaspoon of vanilla.
- 3Set the saucepan into a larger bowl filled with cold water to cool the custard quickly.
- 4Cover the cooled custard and refrigerate it for at least 2 hours. If the mixture curdles, beat it vigorously with a hand whisk until smooth before chilling.
- 5Whip the heavy cream, powdered sugar, and 1/2 teaspoon of vanilla in a chilled bowl using an electric mixer on high speed until stiff peaks form. Gently fold 1 cup of this whipped cream and the light rum into the chilled custard.
- 6Transfer the finished custard mixture into a serving bowl or pitcher. Spoon the remaining whipped cream over the top and sprinkle with nutmeg if desired.
Notes
- Storage: Store any leftover eggnog covered in the refrigerator for up to 2 days.
- Make ahead: You can refrigerate the cooked custard base for up to 24 hours before folding in the whipped cream and rum.
- Variation: To make a non-alcoholic version, replace the light rum by stirring in 2 tablespoons of rum extract and 1 1/3 cups of extra milk.
- Shortcut: Use a thawed whipped topping in place of the heavy whipping cream, powdered sugar, and vanilla mixture to save time.