Custard Eggnog

There doesn’t seem to be any in-between when it comes to eggnog.  You either love it or hate it.  At our house, we like it so much that I made three batches of two different recipes over the last week.

I’ve already posted the holiday eggnog, and it is a real winner—creamy, delicious, and so quick and easy to make.  It’s a favorite I first made 40 years ago.  My, how time flies!

This custard eggnog recipe has been in my collection for almost 10 years now.  With everyone home over the Christmas break, I decided to make both recipes and have my family taste test it over the holidays.

Now, for the results—taste-wise, it was pretty much a tie.  Texture-wise, the nod went to the custard eggnog.  For ease of preparation, however, the holiday eggnog won hands down.  It is not as thick as the custard eggnog, but it is equally delicious.

This custard eggnog, as the name implies, requires you to, yes, make a custard.  Anyone who has ever made custard/pudding knows it is somewhat labor-intensive.  You’ll spend about 30 minutes making the custard which then has to cool for a couple of hours (or overnight).  Once it’s chilled, you need to process it in a blender with a couple of ice cubes until it’s frothy and you get the consistency you want.  Is it worth it?  It absolutely is if you want an eggnog with a taste and texture that is out of this world!

I realize, of course, that the holidays are a very busy time for all of us.  If you’re hard-pressed to get everything done on your list but still want to serve homemade eggnog, then I highly recommend making the holiday eggnog recipe I’ve posted here.

If you can squeeze in the time to make this custard eggnog, however, you won’t be sorry—that is, you won’t be until it’s all gone.


Custard Eggnog

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  • 8 cups 2% or whole milk
  • 1 1/2 cups sugar
  • 1/4 cup all-purpose flour
  • Pinch of salt
  • 4 large eggs plus 2 egg whites
  • 1 tbl. vanilla
  • Pinch of nutmeg
  • 1/2 cup light rum, brandy or whisky (optional)


Heat the milk over medium heat in a large saucepan until small bubbles appear on the side of pan.  In another large, heavy, nonaluminum pan, whisk together sugar, flour and salt.  Add eggs and egg whites and whisk until smooth.  Gradually blend in the scalded milk while whisking continuously so that eggs are tempered (this will prevent eggs from curdling).

Cook over low heat, stirring constantly, for 15 minutes, or until the custard has thickened enough to coat a spoon.  Strain into a bowl.  Cover; chill at least 2 hours or overnight.

Before serving, stir in vanilla, nutmeg and liquor, if using.  Pour 2 cups of custard into a blender, add 2 ice cubes and whirl until frothy.  Repeat with remaining custard.

Makes 12 servings.

Source:   A former work colleague

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