Cooked Eggnog with Nutmeg

Recipe card

Cooked Eggnog with Nutmeg

Prep 15 minCook 15 minTotal 4 hr 30 minYield 6 servings

Adjust recipe Half batchOriginal batchDouble batchOnly numbered ingredient amounts change.

Equipment: Measuring cups and spoons, mixing bowls, a sharp knife, and the pan or baking dish specified in the method

Ingredients

4 whole large egg yolks 100 g granulated sugar 500 ml whole milk 240 ml heavy cream 1 tsp vanilla extract 1/4 tsp ground cinnamon 1/4 tsp ground nutmeg, plus more for serving 1 pinch fine salt 120 ml bourbon or dark rum, optional

Instructions

1. Whisk yolks

   Whisk egg yolks and sugar in a heatproof bowl until pale and slightly thickened.

2. Warm dairy

   Heat milk, cream, cinnamon, nutmeg and salt in a saucepan until steaming but not boiling.

3. Temper eggs

   Slowly whisk about one cup of warm dairy into the yolks. Pour tempered mixture back into saucepan.

4. Cook custard

   Cook over low heat, stirring constantly, until mixture reaches 71°C (160°F) and lightly coats a spoon. Do not boil.

5. Add flavour and chill

   Strain into a clean container. Stir in vanilla and optional spirits. Cool, cover and refrigerate at least 4 hours.

6. Serve

   Whisk briefly, pour into glasses and grate nutmeg over each serving.

How to tell when it is ready

Whisk briefly, pour into glasses and grate nutmeg over each serving.

Tips

• Whisk egg yolks and sugar in a heatproof bowl until pale and slightly thickened.
• Heat milk, cream, cinnamon, nutmeg and salt in a saucepan until steaming but not boiling.
• Slowly whisk about one cup of warm dairy into the yolks.
• Cook over low heat, stirring constantly, until mixture reaches 71°C (160°F) and lightly coats a spoon.

Troubleshooting

• If custard develops small lumps, strain it immediately.
• If too thick after chilling, whisk in cold milk a tablespoon at a time.

Substitutions

• Use lactose-free milk and cream.
• Use pasteurized carton yolks, following package guidance.

Variations

• Use a pinch of cardamom.
• Add bourbon or dark rum after cooling.

Serving suggestions

• Top with grated nutmeg.
• Serve with gingerbread.
• Offer shortbread.
• Add a cinnamon stick as a stirrer.

Make ahead

Prepare components ahead and store safely. Keep covered and refrigerated up to 3 days.

Storage

Keep covered and refrigerated up to 3 days.

Food safety

Cook the egg mixture to 71°C (160°F), chill promptly and keep refrigerated.

Frequently asked questions

Can I make eggnog without alcohol?

Yes. Leave out the bourbon or rum; the cooked custard remains flavourful.

How should I store cooked eggnog with nutmeg?

Keep covered and refrigerated up to 3 days.

Top with grated nutmeg. Keep covered and refrigerated up to 3 days.