Eggnog with Cooked Custard Base
Makes about 12 one-half cup servings
I really love my classic eggnog, which is in the similar and related recipes links, but it does use raw eggs. I know that is a concern for some people and it has become one for me as the people I know and love are getting older. Pasteurized eggs are a good solution, but some people do not feel comfortable with those even though they are perfectly safe. So, I decided to develop a new recipe using cooked eggs. It took several years of experimenting with recipes until I found one that I liked. As it turned out, the best was when I used my original classic recipe and just cooked the eggs to make a custard. Now I can serve delicious eggnog to everyone.
- 6 large eggs
- 3/4 cups sugar
- 2 cups light cream or half-and-half
- 3 cups heavy or whipping cream, divided
- 2 teaspoons vanilla extract
- 1/2 teaspoon nutmeg, preferably freshly grated
- 1 cup dark rum
- 1/2 cup brandy
- 1/4 cup bourbon
- Extra ground nutmeg for garnish
Whisk eggs and sugar in a medium bowl. Heat the light cream and 2 cups of the heavy cream in a large saucepan over medium-low heat just until hot, not boiling. Add 1 cup of the hot cream to the egg mixture and whisk well. Add that mixture to the saucepan and whisk again to combine. Cook, stirring constantly, until the custard covers the back of a spoon thickly, about 5 minutes. Pour custard through a fine sieve into a large bowl. Stir in the vanilla and 1/2 teaspoon nutmeg. Let set until cooled slightly, about 10 minutes. Add the rum, brandy and bourbon; stir to combine. Cover and refrigerate for at least 4 hours or overnight.
Whip the remaining 1 cup heavy cream to soft peaks. Fold into the custard. Serve immediately, or cover and refrigerate, folding the cream that settles on the top back into the custard before serving. Garnish individual servings with additional nutmeg.
Notes: Use whatever combination of liquor you prefer. If serving children, omit it entirely, or reserve some for them and add liquor to the rest. Leftovers can be refrigerated for up to 3 days. Gently incorporate the cream that settles on the top back into the liquid.