Quick answer: whisk 6 egg yolks with ½ cup of sugar, slowly whisk in 2 cups of hot milk, and cook over low heat, stirring, to 160°F. Strain, stir in 1 cup of heavy cream, 1 teaspoon of vanilla and ½ teaspoon of nutmeg, and chill for at least 4 hours.
Ingredients (about 4 cups)
- 6 large egg yolks
- ½ cup (100 g) sugar
- 2 cups (480 ml) whole milk
- 1 cup (240 ml) heavy cream
- 1 tsp vanilla extract
- ½ tsp freshly grated nutmeg, plus more to serve
- A pinch of salt
How to make it
- Whisk the yolks and sugar until pale and thick.
- Heat the milk with the salt until steaming, then whisk it into the yolks a little at a time.
- Return the mixture to the pan and cook over low heat, stirring constantly, until it reaches 160°F and coats the back of a spoon. Do not let it boil.
- Strain into a bowl. Stir in the cold cream, vanilla and nutmeg.
- Cover and chill for at least 4 hours. It thickens as it chills.
For a lighter, frothy eggnog
Whip ½ cup of the cream to soft peaks and fold it in just before serving; see soft peaks vs stiff peaks.
Eggnog whipped cream
Whip 1 cup of cold heavy cream with 3 tablespoons of eggnog, 1 tablespoon of powdered sugar and a pinch of nutmeg. Use it on pie, hot chocolate and coffee. More flavors: whipped cream dispenser recipes.
For adults
Stir 1-2 tablespoons of rum, bourbon or brandy into each glass. Label alcoholic servings clearly at parties.
Serving and storage
- Serve cold with a spoonful of whipped cream and grated nutmeg.
- Keep refrigerated and use within 3 days.
- Do not leave it out for more than two hours.
It starts the same way as crème anglaise, the classic custard sauce.
Frequently asked questions
Is homemade eggnog safe?
Yes, when it is cooked. Heat the egg and milk mixture to 160°F, the temperature the USDA gives for egg mixtures, then chill it quickly.
How long does homemade eggnog last?
About 3 days in a covered container in the fridge.
Can I make eggnog without alcohol?
Yes. This recipe is non-alcoholic. Adults can add rum, bourbon or brandy to their own glass.
Why is my eggnog lumpy?
The eggs overheated. Cook over low heat, stir constantly, and strain the eggnog before chilling.
