Egg Nog Custard
- Yield 10 servings
- Prep 15 mins
- Cook 10 mins
With a rich custard a little goes a long way and a little brandy or rum on the side can enhance the enjoyment.
The trick for making this custard is to watch it and keep stirring. Heat the mixture just until the eggs cook and thicken the milk. If the custard boils, it’s too late.
- 6 egg yolks
- 1/2 to 2/3 cup sugar
- 1 pinch salt
- 1 quart whole milk or half-and-half
- 1 teaspoon vanilla
- Beat egg yolks, sugar, and salt in a large saucepan until well blended. Stir in milk. Cook over low heat, stirring constantly, until the custard thickens and coats the back of a spoon, or until it reaches 160 degrees on a thermometer. (Do not allow to boil.) Remove from heat. Cool.
- Stir in vanilla; cover and refrigerate until chilled. Serve in cups or small glasses.
- Top with a dollop of whipped cream and a sprinkling of nutmeg, if desired.
Recipe by Mindy Merrill.