Egg Nog Custard

  • Yield: 10 servings
  • Prep: 15 mins
  • Cook: 10 mins

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 2/3cup sugar
1pinch salt
1quart whole milk or half-and-half
1teaspoon vanilla


  1. 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.
  2. Stir in vanilla; cover and refrigerate until chilled. Serve in cups or small glasses.
  3. Top with a dollop of whipped cream and a sprinkling of nutmeg, if desired.

Recipe by Mindy Merrill.

Nutritional Info *per serving

  • Glycemic Load 8.12
  • Calories 130
  • Fat 6g
  • Saturated Fat 3g
  • Polyunsaturated Fat 0.5g
  • Monounsaturated Fat 2g
  • Cholesterol 120mg
  • Sodium 60mg
  • Potassium 140mg
  • Carbohydrate 15g
  • Fiber 0
  • Sugars 15g
  • Protein 5g
  • Trans Fat 0
  • Vitamin A 6%
  • Vitamin C 0
  • Calcium 10%
  • Iron 2%