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Classic Cooked Eggnog

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Prep Time: 10 minutes
Cook Time: 15 minutes
Makes: 12 servings

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What You Need

6
EGGS
1/4
cup sugar
1/4
tsp. salt
4
cups milk, DIVIDED
1
tsp. vanilla

Here’s How

  1. BEAT eggs, sugar and salt in large heavy saucepan until blended. STIR IN 2 cups milk.
  2. COOK over low heat, stirring constantly but gently, until mixture is just thick enough to just coat a metal spoon with a thin film and temperature reaches 160°F, about 15 minutes. Do not allow to boil. REMOVE from heat immediately.
  3. STIR IN remaining 2 cups milk and vanilla. REFRIGERATE, covered, until thoroughly chilled, several hours or overnight.

Enjoy

  • Just before serving, stir brandy, liqueur, rum or bourbon into eggnog, if desired. Garnish with a sprinkle of ground nutmeg, cinnamon sticks or candy canes and whipped cream.
  • Ladle eggnog from a punch bowl into serving cups or pour from a pitcher.
  • To keep eggnog cold during a party, set punch bowl or pitcher in a bed of crushed ice.

Insider Info

  • Secrets of success: Low heat, a heavy saucepan, constant stirring and patience are the keys to making custard sauce. If you increase the cooking temperature to try to speed the process along, the custard is likely to curdle. Stirring constantly, making sure to cover the entire bottom and the corners of the pan, prevents scorching and ensures that the mixture heats evenly.
  • Watch carefully and test frequently toward the end of the cooking time, after about 10 to 12 minutes. The last few minutes are crucial. Undercooked custard will be thin and watery; overcooked custard will curdle. The difference is a matter of only a few degrees.
  • Coats a metal spoon: A thermometer is best, but if you don't have one, use this test for doneness. Dip a metal spoon partway into the custard, then withdraw it. Custard should drip off the spoon, leaving a thin coating that adheres to the spoon. Repeat test as necessary, using a clean spoon each time, until the correct stage is reached.
  • Beginners may want to cook custard in a double boiler over simmering water. This method takes longer for the custard to thicken, but allows more control and reduces the risk of curdling.
  • For perfectly smooth eggnog: Pour through a sieve before chilling.
  • For a richer eggnog: Substitute half-and-half or light cream for some of the milk.
  • Spice it up: 1/2 tsp. ground nutmeg can be stirred into custard before chilling.

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Nutrition Information

Per Serving

Good Source: protein, vitamin D, choline and calcium

calories: 94
total fat: 4g
saturated fat: 2g
polyunsaturated fat: 1g
monounsaturated fat: 2g
cholesterol: 100mg
sodium: 122mg
carbohydrates: 8g
dietary fiber: 0g
protein: 6g
vitamin A: 289.5IU
vitamin D: 60.4IU
folate: 15.8mcg
calcium: 111.7mg
iron: 0.5mg
choline: 76.1mg

vitamin C: 0.2mg
vitamin E: 0.4IU
trans fat: 0g
sugars: 8g
potassium: 149.0mg
magnesium: 12.0mg
selenium: 9.7mcg
phosphorus: 124.4mg
vitamin B12: 1.0mcg
vitamin K: 0.2mcg
vitamin B6: 0.1mg
copper: 0mg
vitamin B1 - thiamin: 0mg
manganese: 0mg
zinc: 0.7mg
vitamin B2 - riboflavin: 0.3mg
vitamin B3 - niacin: 1.3mg
omega 3: 0g
omega 6: 0.5g

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