Cooked Custard Eggnog

1 quart servings Prep: 15 m Cook: 20 m Total: 35 m Intermediate
A rich, creamy cooked custard eggnog made with eggs, milk, and warm spices like nutmeg and cinnamon. This traditional holiday beverage is cooked on the stovetop for a silky-smooth texture that’s perfect for Christmas gatherings.

Ingredients

  • 1 quart milk
  • 6 eggs
  • dash of salt
  • 1/2 cup sugar
  • 1/4 tsp nutmeg
  • 1/4 tsp cinnamon
  • 1 tsp vanilla
  • 1 cup whipping cream

Step-by-Step Instructions

  1. Heat milk in a heavy-bottomed saucepan over medium heat but do not boil. Beat the eggs and salt in a large bowl; gradually add the sugar, beating until well combined.
  2. Stir 1/4 of the hot milk into the egg mixture to temper the eggs (this prevents them from scrambling).
  3. Return the tempered egg mixture to the saucepan with the rest of the hot milk, stirring constantly over medium-low heat until the mixture thickens and coats the back of a spoon, about 15-20 minutes. Do not let it boil.
  4. Remove from heat and stir in the nutmeg, cinnamon and vanilla.
  5. Set hot pan into a larger pan of ice or place in kitchen sink filled with ice water for 10 minutes to cool quickly. Once cooled to room temperature, stir in the whipping cream.
  6. Refrigerate until thoroughly chilled, at least 2 hours or overnight. Serve cold with a sprinkle of nutmeg on top if desired.

Common Problems and Solutions

Q: Why did my eggnog curdle or scramble?

A: The eggs cooked too quickly. Make sure to temper the eggs by adding a small amount of hot milk first, and keep the heat at medium-low while stirring constantly. Never let the mixture boil.

Q: How do I know when the custard is thick enough?

A: The mixture should coat the back of a spoon and hold a line when you run your finger through it. This usually takes 15-20 minutes of stirring. It will thicken more as it cools.

Q: Can I make this ahead of time?

A: Absolutely! This eggnog actually improves with time. Make it 1-2 days ahead and keep refrigerated. The flavors will meld beautifully.

Tips and Techniques

Use a heavy-bottomed saucepan to prevent hot spots that can scramble the eggs. Stir constantly in a figure-eight pattern to ensure even cooking. The ice bath cooling method is important—it stops the cooking process quickly and prevents the eggs from overcooking from residual heat.

Ingredient Substitutions

  • whipping cream: half-and-half or whole milk
  • whole milk: 2% milk
  • sugar: honey or maple syrup

Equipment Needed

  • Heavy-bottomed saucepan
  • Whisk
  • Large bowl
  • Wooden spoon or spatula
  • Candy or instant-read thermometer (optional but helpful)

Historical Context

Cooked custard eggnog became popular in the South as a safer alternative to raw egg recipes, especially important before refrigeration was common. The cooking process creates a richer, more dessert-like beverage that Southern cooks have served at Christmas celebrations for over a century.