Rating: 4.41 stars
74 Ratings
  • 5 star values: 52
  • 4 star values: 10
  • 3 star values: 7
  • 2 star values: 0
  • 1 star values: 5

When serving, keep the bowl of eggnog resting in a bowl of ice to keep it well chilled!

Recipe Summary

prep:
15 mins
cook:
15 mins
additional:
1 hr
total:
1 hr 30 mins
Servings:
10
Yield:
10 (4 ounce) servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a heavy saucepan, combine eggs, white sugar, and salt; gradually stir in milk. Stirring constantly, cook for 10 to 15 minutes over medium heat, until mixture just coats a metal spoon. Remove from heat, and stir in 1 teaspoon vanilla extract. Place saucepan over ice water until custard cools, and then refrigerate until chilled.

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  • In a chilled bowl, combine heavy cream, confectioners' sugar, and 1/2 teaspoon vanilla extract. Beat until stiff peaks form. Stir in rum and yellow food coloring. Fold whipped cream mixture into the cooled custard. Pour into serving bowl, and sprinkle with nutmeg. Serve immediately.

Nutrition Facts

147 calories; protein 2.5g; carbohydrates 11.9g; fat 10g; cholesterol 37.5mg; sodium 34.1mg. Full Nutrition
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Reviews (60)

Most helpful positive review

Rating: 5 stars
12/31/2003
This was a wonderful recipe but I see that many who reviewed this recipe no little about "tempering" raw egg. Mix the eggs sugar and salt together first. Heat your milk until it comes to a simmer. Now take a little of the hot milk and add to the egg mixture stirring constantly. Do this a little at a time until your egg mixture is warm and close to the temperture of your milk. Gradually add the egg mixture to the saucepan. This should avoid curdling or "scrambled eggs" in your nog. Read More
(253)

Most helpful critical review

Rating: 1 stars
10/09/2003
What a waste of time and money. I'm so glad I tasted this before serving it to anyone. I had one little glass and the rest went in the garbage. I chose this recipe because I liked that I didn't have to use raw eggs. But with every sip I got a mouthful of little cooked egg pieces. If I had a strainer I might have been able to strain them out but unfortunately I didn't have one. Read More
(18)
74 Ratings
  • 5 star values: 52
  • 4 star values: 10
  • 3 star values: 7
  • 2 star values: 0
  • 1 star values: 5
Rating: 5 stars
12/31/2003
This was a wonderful recipe but I see that many who reviewed this recipe no little about "tempering" raw egg. Mix the eggs sugar and salt together first. Heat your milk until it comes to a simmer. Now take a little of the hot milk and add to the egg mixture stirring constantly. Do this a little at a time until your egg mixture is warm and close to the temperture of your milk. Gradually add the egg mixture to the saucepan. This should avoid curdling or "scrambled eggs" in your nog. Read More
(253)
Rating: 5 stars
12/15/2008
Just made this again!! There's no way to get 10 servings out of 2 1/2cups of milk you have to double the recipe..I first warm the milk then add it slowly to the YOLKS and sugar(I don't use the whites!!) and cook it in a water bath there's no way to get "scrambled eggs" (it will take a little longer to cook). I always add some cinnamon along with the nutmeg it's always great!!! If you want eggnog that's not too thick...like some people said... just use "light" cream it's just as good!! "Happy Holidays!!" Read More
(66)
Rating: 5 stars
01/07/2004
This was absolutely the best. We live in Russia and can't get eggnog here. This tasted just like eggnog from 'home'. I really like the fact that the eggs are cooked. This is best prepared the night before by the next day it is completely chilled and has an eggnog flavor rather than an eggy flavor. 5 stars Read More
(54)
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Rating: 5 stars
06/10/2011
Delicious!! There is no need to temper the eggs like some reviewers suggested - just heat them along with the other ingredients as stated in the recipe. The purpose of tempering is to introduce cold eggs into a hot mixture - you slowly put a bit of whatever hot mixture you are working with into the eggs to gently heat them up so they do not "scramble" when you put the into the hot mixture. However, in this recipe, you are beginning with all cold ingredients and heating them together - you are not introducing cold eggs into a hot mixture and therefore tempering is not needed. If your eggs are "scrambling" in the eggnog, you are heating your mixture up too quickly. Turn the heat down a bit and SLOWLY warm your mixture up. I made the recipe as-is (without the rum). Everyone loved the creamy texture, and I loved the fact that I wasn't serving raw eggs to my family. The eggnog was even better the next day! In fact, what little remained got even better as time went on. Next time, I will make a batch a couple of days before I want to serve it. Read More
(40)
Rating: 4 stars
12/10/2003
I loved the consistency. Suggest whirling eggs sugar salt and milk in blender before cooking to avoid bits of cooked egg. Read More
(26)
Rating: 1 stars
10/09/2003
What a waste of time and money. I'm so glad I tasted this before serving it to anyone. I had one little glass and the rest went in the garbage. I chose this recipe because I liked that I didn't have to use raw eggs. But with every sip I got a mouthful of little cooked egg pieces. If I had a strainer I might have been able to strain them out but unfortunately I didn't have one. Read More
(18)
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Rating: 5 stars
01/08/2004
Pretty decent! Not too different from my Mother in Law's eggnog which is to DIE for! A definite plus is the custard base since i'm pregnant and don't want to risk raw eggs nor will I give raw eggs to my children. A much creamier smoother egg nog than store bought and worth the little time and effort spent. Read More
(18)
Rating: 5 stars
02/12/2005
Yummy! I wanted a great recipe that conained no raw eggs and this was it! A few cloves and a cinnamon stick to the sauce pan were all the changes I made. Oh and I didn't have any rum or food coloring on hand. Thanks Carolyn! Read More
(17)
Rating: 5 stars
12/23/2011
This eggnog is delicious and easy to make. I noticed a lot of comments about the eggnog being lumpy. As I was making mine I was very careful to avoid this by heating slowly. However I did get lumps but not because of needing to temper the eggs. As someone stated earlier since the eggs & milk are both starting out cold tempering is not necessary. The reason for the lumps is that there is a very small window of time from "coating the back of a metal spoon" to lumps. I literally watched the lumps form because I cooked it for seconds too long. But not to worry. I let the eggnog cool and before adding in the whipped cream mixture I simply used an immersion blender on it and the lumps disappeared in moments. Someone else also suggested putting the nog in a blender or food processor which I'm sure would work equally as well. As for the thickness I doubled the egg/sugar/milk portion of the recipe but only used the 10 serving portion of the cream/sugar mixture. It was not as thick but made a wonderful consistency eggnog. I did not add the rum into the recipe as children were going to be enjoying the eggnog but we adults added the rum into our servings. Everyone was happy and the eggnog was a big hit. I will continue to use this recipe it's fabulous! Oops I almost forgot I threw a cinnamon stick & 1 tsp. of ground cloves into the egg/sugar/milk mixture and allowed it to all cook together removing the cinnamon stick before blending out my lumps. Read More
(16)