Creamy Eggnog

A rich holiday classic made even better with a soft custard base.


10 servings

Soft Custard Ingredients

3 eggs, slightly beaten
1/3 cup granulated (white) sugar
dash salt
2 1/2 cups milk
1 teaspoon vanilla extract

Eggnog Ingredients

1 cup whipping cream
2 tablespoons confectioners' (powdered) sugar
1/2 teaspoon vanilla extract
1/2 cup light rum*
1 or 2 drops yellow food color, if desired
ground nutmeg


In 2-quart heavy saucepan, stir eggs, granulated sugar and salt until well mixed. Gradually stir in milk. Cook over medium heat 10 to 15 minutes, stirring constantly, until mixture just coats a metal spoon; remove from heat. Stir in 1 teaspoon vanilla. Place saucepan in cold water until custard is cool. (If custard curdles, beat vigorously with hand beater until smooth.) Cover and refrigerate at least 2 hours but no longer than 24 hours.

Just before serving, in chilled medium bowl, beat whipping cream, powdered sugar and 1/2 teaspoon vanilla with electric mixer on high speed until stiff. Gently stir 1 cup of the whipped cream, the rum and food color into custard.

Pour custard mixture into small punch bowl. Drop remaining whipped cream in mounds onto custard mixture. Sprinkle with nutmeg. Serve immediately.

Estimated Time

Preparation Time: 35 minutes
Refrigeration Time: 2 hours


Store in refrigerator up to 2 days.

Additional Information

* To substitute for the rum, use 2 tablespoons rum extract and 1/3 cup milk instead.

Rum is the most common spirit found in eggnog recipes, but whiskey and brandy have also played a part in this traditional holiday drink.

Nutmeg is the classic spice used in eggnog, but you can sprinkle with cinnamon instead, if you prefer.

Nutritional Information

1 Serving (1 Serving): Calories 160 (Calories from Fat 90), Total Fat 10 g (Saturated Fat 6 g, Trans Fat 0 g), Cholesterol 95 mg; Sodium 70 mg; Total Carbohydrate 12 g (Dietary Fiber 0 g, Sugars 12 g), Protein 4 g; Exchanges: 1/2 Other Carbohydrate; 1/2 Low-Fat Milk; 1 1/2 Fat; Carbohydrate Choices: 1

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