Boiled Custard Eggnog

Boiled Custard Eggnog Recipe - USA

Region / culture: USA | Preparation time: 10 minutes | Cooking time: 30 minutes | Servings: 12

Introduction

Boiled Custard Eggnog is a classic holiday treat that combines the rich, creamy texture of custard with the festive flavors of eggnog. This recipe offers a delightful twist on traditional eggnog by incorporating a cooked custard base, ensuring a smooth and thick beverage. Perfect for holiday gatherings or a cozy night in, this eggnog variation is sure to warm you up and spread holiday cheer.

History

The tradition of eggnog dates back to medieval Europe, where a similar drink called "posset" was popular among the aristocracy. This early version was a mixture of hot milk and ale or wine. Over time, the recipe evolved, and by the 18th century, it had become a staple in American holiday celebrations, often spiked with rum or whiskey. The addition of a cooked custard base to eggnog is a more modern adaptation, aimed at improving the drink's texture and safety by ensuring the eggs are fully cooked.

Ingredients

1.5 cups of sugar
0.25 cups of flour
0.13 tsp of salt
8 egg yolks
6 cups of milk
2 cups of light cream
1 tsp of vanilla extract
0.13 tsp of nutmeg
1.5 cups of whiskey (optional)

How to prepare

In a heavy 6 qt (5.68 liter) saucepan, mix together sugar, flour, and salt.
Add egg yolks to the mixture and mix well.
Using a wire whisk, stir the egg mixture while slowly pouring in the milk and cream.
Cook the mixture over low heat, stirring constantly, until the custard thickens and coats the back of a wooden spoon.
Remove the saucepan from heat and let the custard cool.
The custard will thicken further as it cools.
Once the custard is cold, stir in vanilla, nutmeg, and whiskey.

Variations

1. For a non-alcoholic version, omit the whiskey or replace it with a non-alcoholic spirit.
2. Add different spices like cinnamon or clove for a unique flavor twist.
3. Use almond milk and coconut cream for a dairy-free version.

Cooking Tips & Tricks

1. Constant stirring is crucial to prevent the eggs from scrambling.

2. Use a thermometer to ensure the custard does not exceed 160°F (71°C), at which point it may curdle.

3. Strain the custard through a fine-mesh sieve for an ultra-smooth texture.

4. Chill the custard quickly by placing the saucepan in an ice bath and stirring occasionally.

Serving Suggestions

Serve the eggnog chilled in festive glasses, garnished with a sprinkle of nutmeg or cinnamon. For an extra festive touch, add a cinnamon stick or a vanilla pod as a stirrer.

Cooking Techniques

The key technique in this recipe is the tempering of eggs, which involves gradually heating the egg yolks with the hot milk mixture to prevent them from curdling. This technique ensures a smooth and creamy custard base.

Ingredient Substitutions

1. Substitute the sugar with maple syrup or honey for a different sweetness.

2. Use half-and-half instead of light cream for a lighter version.

3. Replace the whiskey with rum or brandy, depending on your preference.

Make Ahead Tips

The custard base can be made up to two days in advance and stored in the refrigerator. Stir in the vanilla, nutmeg, and whiskey just before serving to ensure the best flavor.

Presentation Ideas

Serve the eggnog in clear glasses to show off its creamy texture. Garnish with a light dusting of nutmeg and a mini candy cane on the side for a festive look.

Pairing Recommendations

Boiled Custard Eggnog pairs wonderfully with holiday cookies, such as gingerbread or shortbread. It also complements savory snacks like roasted nuts or cheese platters.

Storage and Reheating Instructions

Store any leftover eggnog in an airtight container in the refrigerator for up to three days. It is not recommended to reheat the eggnog, as it is best enjoyed cold.

Nutrition Information

Calories per serving

A serving of Boiled Custard Eggnog contains approximately 250 calories, making it a rich and indulgent holiday treat.

Carbohydrates

A single serving of Boiled Custard Eggnog contains approximately 30 grams of carbohydrates, primarily from sugar. This makes it a high-energy drink, perfect for holiday indulgence.

Fats

This eggnog recipe is rich in fats, with about 10 grams per serving, contributing to its creamy texture. The fats come from the egg yolks and cream, providing a mix of saturated and unsaturated fats.

Proteins

Each serving of Boiled Custard Eggnog offers around 6 grams of protein, thanks to the egg yolks and milk. This makes it a more protein-rich option compared to traditional eggnog recipes.

Vitamins and minerals

This eggnog is a good source of calcium from the milk and cream, as well as vitamin A from the egg yolks. It also contains small amounts of other vitamins and minerals, including phosphorus and vitamin D.

Alergens

This recipe contains common allergens: dairy (milk, cream) and eggs. It is not suitable for individuals with allergies to these ingredients.

Summary

Boiled Custard Eggnog is a high-calorie, nutrient-rich beverage. It provides a good balance of carbohydrates, proteins, and fats, along with essential vitamins and minerals, making it a satisfying holiday treat.

Summary

Boiled Custard Eggnog is a luxurious and comforting holiday beverage that combines the richness of custard with the festive flavors of traditional eggnog. With its creamy texture and warming spices, it's the perfect drink to enjoy during the holiday season. Whether you're hosting a party or simply looking to treat yourself, this eggnog recipe is sure to impress.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was many years ago, when I was just a young girl, eager to learn the art of cooking from my mother. We were sorting through an old box of recipes that had been passed down through generations, when we stumbled upon a faded, yellowed piece of paper with the title "Boiled Custard Eggnog."

My mother's eyes lit up as she remembered the story behind the recipe. She told me that it had been given to her by her own mother, my grandmother, who had learned it from a dear friend many years before. The recipe had been a favorite during the holidays, a rich and creamy drink that warmed the soul on cold winter nights.

I was fascinated by the history behind the recipe, and my mother and I set to work deciphering the instructions. It was a simple recipe, with just a few basic ingredients – eggs, milk, sugar, and nutmeg. But the key, my mother explained, was in the technique of boiling the custard just right to achieve the perfect consistency.

We spent hours in the kitchen that day, carefully following each step of the recipe. I watched as my mother expertly separated the eggs, beating the yolks with sugar until they were thick and creamy. She then heated the milk on the stove, slowly pouring it into the egg mixture while stirring constantly to prevent curdling.

As the custard thickened, the kitchen filled with a warm, comforting aroma that made my mouth water. We added a generous sprinkling of nutmeg and a splash of vanilla, then set the eggnog aside to cool before serving.

The first sip of the boiled custard eggnog was like a taste of heaven. The drink was rich and velvety, with a hint of sweetness and a touch of spice from the nutmeg. It was unlike anything I had ever tasted before, and I knew that this recipe would become a treasured tradition in our family for years to come.

Over the years, I have made the boiled custard eggnog countless times, sharing it with friends and loved ones during the holiday season. Each time I prepare the recipe, I am reminded of that day in the kitchen with my mother, learning the art of cooking and carrying on a tradition that has been passed down through generations.

As I stir the pot of eggnog on the stove, watching as it thickens and warms, I can't help but feel a sense of pride and connection to my family's past. This simple recipe, handed down through the years, has become more than just a drink – it is a link to my heritage, a way to honor the generations of women who came before me and shared their love of cooking and sharing good food with those they held dear.

And as I pour the steaming eggnog into mugs and garnish them with a sprinkle of nutmeg, I know that this recipe will continue to bring joy and comfort to those who taste it, just as it has for me and my family for so many years. The boiled custard eggnog is not just a drink – it is a tradition, a memory, and a connection to the past that I will always hold dear.