Eggnog Custard
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
19
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Calories
49 kcal
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Course
Dessert, Condiments
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Cuisine
British
Eggnog Custard
Description
Eggnog Custard is prepared by combining flour, sugar, and salt with eggnog and whole milk, then gently heating until nearly simmering. Some of the hot mixture is tempered into beaten egg yolks to prevent curdling before being returned to the pan. The mixture is whisked constantly over medium-low heat until thickened into a smooth custard.
The custard’s flavor is defined by the quality of eggnog used and the addition of pure vanilla and rum extracts, offering a warm, spiced undertone. The flour acts as a gentle thickener, though cornstarch may also be used to control thickness at the end of cooking. For a looser consistency, extra eggnog or milk can be added.
After cooking, the custard is strained to ensure smoothness and cooled covered with plastic wrap pressed on the surface to avoid a skin forming. It can be stored refrigerated and served chilled or gently warmed, making it suitable as a festive dessert or a comforting treat.
Ingredients
- 1 tablespoon all-purpose flour (Alternatively, can thicken at the end with cornstarch instead: Dissolve cornstarch in a little milk or eggnog and stir into the custard at the end and simmer until thickened)
- 1/8 teaspoon salt
- 1/4 cup sugar
- 2 cups eggnog quality
- 1 cup milk whole
- 3 large egg lightly beaten, yolk
- 1 teaspoon vanilla extract quality pure
- 1/2 teaspoon rum extract quality, pure
Instructions
- Place the flour, sugar and salt in a medium saucepan and whisk in the eggnog and milk. Bring to a simmer, whisking frequently, until the mixture just starts to simmer. Remove 1/2 cup of the hot mixture and whisk it into the bowl of egg yolks until smooth. Pour the egg yolk mixture back into the saucepan with the rest of the sauce, whisking constantly until combined. Return the sauce to a simmer, reduce to medium-low heat and continue whisking for a couple of minutes until the sauce is thickened. (If using cornstarch instead of flour you will add the slurry here at the end and simmer until thickened.)If you prefer your custard smoother and runnier, add a little more eggnog or milk.
- Pour the custard through a fine sieve into a bowl and discard any clumps.If not serving immediately, cover with plastic wrap once cooled, pressing the plastic directly on top of the sauce so it's touching to prevent a film from developing on top of the sauce.Store in the refrigerator where it will keep for up to a week.
Nutrition Information
Show DetailsNutrition Facts
Serving: 19Serving
Amount Per Serving
Calories 49 kcal
% Daily Value*
| Serving | 3tablespoons | |
| Calories | 49kcal | 2% |
| Carbohydrates | 6g | 2% |
| Protein | 2g | 4% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 46mg | 15% |
| Sodium | 37mg | 2% |
| Potassium | 64mg | 1% |
| Sugar | 5g | 10% |
| Vitamin A | 115IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 53mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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