Cooked Custard Eggnog with Rum and Nutmeg
Homemade eggnog with a cooked egg custard base, heated to 160°F for safety, then chilled with rum and a cloud of whipped cream. Serves 8 and keeps 3 days.
I make eggnog every December, and I only make it with a cooked custard. It gives you a silky, thick drink with no worry about raw eggs, and it tastes so much better than anything from a carton. Grate the nutmeg fresh if you can, because the smell alone makes the house feel like Christmas.
Saúl’s Tip
Pull the custard off the heat as soon as it coats the back of a spoon and a line drawn with your finger stays clean. Pour it straight through the sieve into a cold bowl so it stops cooking.
Tips for Success
- Stir constantly while the custard cooks, and keep the heat low so the eggs do not curdle.
- Use a food thermometer. 160°F is the safe point for egg dishes.
- If the custard has a few lumps, the sieve will catch them.
- Chill it long enough. Eggnog tastes better and thicker after a night in the fridge.
Make-Ahead and Storage
Make the custard up to 3 days ahead, cool it and chill it with the rum already stirred in. Keep it in a covered jar in the fridge, and stir well before serving. Fold in the whipped cream only when you are ready to pour. You can double the recipe for a larger crowd.
Variations
- Non-alcoholic swap: leave out the rum and stir in 1 tsp vanilla extract and 2 tbsp extra milk.
- Use brandy or spiced rum in place of the dark rum.
- Stir in 1 tbsp maple syrup for a gentle caramel flavor.
Cooked Custard Eggnog with Rum and Nutmeg
Ingredients
Instructions
- Pour the milk and half-and-half into a medium saucepan. Add the cinnamon sticks.
- Scrape the seeds out of the vanilla bean with the tip of a knife. Add the seeds and the pod to the pan. If you are using extract, wait and stir it in at the end.
- Grate in ½ tsp nutmeg.
- Heat over medium heat until small bubbles form around the edge and it steams, about 6 minutes. Do not let it boil.
- Remove from the heat, cover and let it steep for 15 minutes.
- In a large heatproof bowl, whisk the sugar and egg yolks for 2 minutes, until pale and thick.
- Reheat the milk until steaming. Pour about ½ cup of it into the yolks while whisking constantly. This is called tempering, and it stops the eggs from scrambling.
- Slowly whisk in the rest of the milk, then pour everything back into the saucepan, removing the cinnamon and vanilla pod.
- Cook over low heat, stirring constantly with a wooden spoon, until the custard coats the back of the spoon and a food thermometer reads 160°F, about 8 minutes. Do not let it boil.
- Pour the custard through a fine sieve into a large bowl. Stir in the extract now, if using.
- Cool for 20 minutes, then cover and chill for at least 4 hours or overnight.
- Stir in the rum.
- Just before serving, whip the cold heavy cream with a whisk or hand mixer until soft peaks form. Fold it into the eggnog.
- Pour into small cups and grate fresh nutmeg on top.
Frequently Asked Questions
Is it safe to drink homemade eggnog made with eggs?
It is safe when the egg base is cooked to 160°F, which this recipe does. Raw-egg eggnog carries a small risk of salmonella, so it is not recommended for children, pregnant women or older adults.
How long does homemade eggnog keep?
The cooked, chilled base keeps for up to 3 days in the fridge. Add the whipped cream just before serving.
Can I make eggnog without alcohol?
Yes. Leave out the rum and add 1 tsp vanilla extract. It is still creamy and rich.
