Boiled Custard (Eggnog)
Creamy Southern-style eggnog served chilled - a Christmas tradition in many families.
Recipe by the SouthernComfy Editorial Team
Developed and reviewed by our editorial team.
Prep Time
10m
Cook Time
15m
Servings
8
Difficulty
Medium
Estimated Nutrition
Per serving · estimated
Calories
385
Protein
7 g
Carbs
28 g
Fat
28 g
Share This Recipe
Ingredients
Shop the tools- 6 egg yolks
- 3/4 cup sugar
- 4 cups whole milk
- 2 cups heavy cream
- 2 teaspoons vanilla extract
- 1/4 teaspoon nutmeg
- Pinch of salt
- Whipped cream for topping
- Extra nutmeg for garnish
Instructions
Cook over medium-low heat, stirring constantly, until mixture reaches 160°F and coats the back of a spoon.
Do not let it boil or the eggs will scramble.
Remove from heat and stir in vanilla, nutmeg, and salt.
Strain through fine-mesh sieve into pitcher.
Cover and refrigerate at least 4 hours or overnight.
Serve cold with whipped cream and a sprinkle of nutmeg.
Chef's Comfy Tip
Patience is key - stir constantly and keep the heat low to prevent curdling. A candy thermometer helps!
Affiliate Disclosure: As an Amazon Associate, SouthernComfy.com earns from qualifying purchases.
Never Miss a Recipe!
Get Southern comfort food recipes delivered to your inbox weekly. Plus practical cooking tips and recipe guides!
Southern Cookbooks Worth Owning
Expand your Southern cooking repertoire
The Lee Bros. Southern Cookbook
by Matt Lee & Ted Lee
Stories and recipes for Southerners and would-be Southerners
Find on Books-A-MillionSouthern Living Annual Recipes
by Southern Living
A year-round collection of Southern recipes
Find on Books-A-MillionThe Gift of Southern Cooking
by Edna Lewis & Scott Peacock
Traditional recipes with stories and techniques
Find on Books-A-MillionJubilee: Recipes from Two Centuries
by Toni Tipton-Martin
Celebrating the life of African American cooks
Find on Books-A-MillionThis post contains affiliate links. We may earn a commission if you purchase through these links.
Comments (0)
Please sign in to leave a comment