How To make Light Custard Eggnog

Cooked Eggnog Recipe (No Alcohol)

Learn how to make cooked recipe without alcohol with my simple recipe! This is kid-friendly since there's no raw eggs or alcohol. But it's super delicious for grown-ups as well! This is a lovely Christmas recipe, but honestly you can make it any time of the year! This non-alcoholic holiday drink could honestly be a dessert. ????

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INGREDIENTS:
12 large eggs
1 1/2 cups maple syrup or granulated sugar
1/2 teaspoon salt
2 quarts 8 cups whole milk
2 tablespoons vanilla extract
1 teaspoon freshly grated nutmeg + more for garnish
2 cups heavy whipping cream

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Whole nutmeg:
Maple Syrup:
Vanilla Extract:
Whisk:
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Home Made Egg Nog

A home made egg nog recipe that is perfect for Christmas or New Years Eve. This alcoholic egg nog is light and fresh tasting with a super strong kick for your party guests.

Eggnog Recipe | How to Make Eggnog

This homemade eggnog is thick, creamy, rich, delicious and pretty easy to make! Tastes much better then store bought. Perfect drunk for Christmas and holiday season.

Printable recipe + tips:

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Makes 4 large servings or 6 medium
Ingredients:
2 cups (480ml) Milk
1 cup (240ml) Heavy cream
6 Egg yolks
1/2 cup (100g) Sugar
Pinch Salt
1 teaspoon Vanilla extract
1/4 cup (60ml) Cognac/Whisky/bourbon/rum (optional)
1/4 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1/4 teaspoon Cloves

Directions:
1. In a large bowl whisk egg yolks and sugar until light, thick and fluffy. Set aside.
2. In a saucepan, combine milk, heavy cream, salt, cinnamon, cloves and nutmeg. Bring to a simmer.
3. Temper the eggs by slowly adding the hot milk mixture into the eggs, whisking constantly while pouring the hot milk mixture.
4. Pour the mixture back into the saucepan. Cook over low heat, stirring frequently with a wooden, until the mixture begins to thicken slightly, and coats the back of the spoon or until it reaches about 160F (70C). It will thicken more as it cools.
5. Remove from heat, stir in vanilla extract and liquor. Strain the mixture through a fine mesh strainer.
6. Pour the eggnog into pitcher, bottle or other container and chill in the fridge until ready to serve (at least 2 hours).
7. When ready to serve, pour into a glass with ice cubes, sprinkle some grated nutmeg and cinnamon.


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Eggnog Custard Pie Recipe

This Creamy Eggnog Custard Pie Recipe makes the great follow up dessert for any meal or special occasion. Written recipe

Bringing Christmas home w/ a Tasty Egg Nog Custard Custard Donut Recipe! #asmreating #donutsrecipe

???????????? Silver bells. Christmas Trees. Twinkling lights. Is there anything that sums up the holiday season better? We think so! Join us on a very merry journey as we take you to the edge of the Yuletide experience with a donut infused with that most classic holly-jolly libation - sweet, creamy eggnog! Get ready to trim the tree and set the stage for Ol’ Saint Nick in style!

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???? AMAZON PRODUCT LINKS

King Arthur All Purpose Flour -

McCormick Ground Cinnamon -

ELMHURST Cashew Oat Nog -

Piping Bags and Tips Set, Cake Decorating Supplies for Baking with Reusable Pastry Bags and Tips -
Norpro Donut Cutter - Wilton Non-Stick 6-Cavity Donut Baking Pans - Panasonic LUMIX G85 4K Digital Camera -

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???? RECIPES

⇒ BASE DONUT RECIPE

YOU WILL NEED:
1 1/2 cup milk, warmed to 95 degrees (f)
1/3 cup granulated sugar
3/4 teaspoon instant yeast
4 1/2 cups all purpose flour
2 eggs + 1 egg yolk
1/2 teaspoon kosher salt
1/2 cup (1 stick) softened butter
In a large mixing bowl, combine milk and yeast. Add sugar and let sit for 10 minutes. Add in eggs and yolk, and beat lightly. In a separate bowl, combine flour and salt mixture. Gradually add dry ingredients about 1/2 cut at a time until combined. Let knead with bread hook for 5 minutes. Slowly add in softened butter until full incorporated. Let knead for 15 minutes as medium speed. When done, dough should be shaggy.
Lightly grease a large metal dough bowl. Gently hand-knead dough until a smooth ball forms. Place dough ball into greased bowl. Cover with plastic wrap and let sit for 90 minutes in a warm, dark place. Remove plastic wrap and punch dough down. Cover and let sit for an addition 45 minutes.
Once done, turn out onto a floured surface and roll out to 1/2 thickness. Cut desired shapes and transfer to a greased, non-stick surface. Fry in canola oil heated to 375 degrees (f), approx 45-90 seconds per side, until golden brown. Drain on a cooling rack lined with paper towels. Toss in sugar while still warm, or continue to cool until fully cooled, if icing or filling.

⇒ TOPPING

YOU WILL NEED:
1 cup chilled heavy whipping cream
3 tablespoons granulated sugar
1/2 teaspoon vanilla extract
1/2 cup commercially prepared eggnog beverage (can be dairy or non-dairy)
1/8 cup powdered sugar
1/4 teaspoon cinnamon
In a CHILLED mixing bowl, combine cream, sugar and vanilla. Whip with whisk on medium speed until peaks start to form. Add in eggnog and continue whipping until stiff. Spoon into piping bag and fill cooled donuts. Dust completed donuts with powdered sugar and cinnamon.


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Eggnog Tart | Anything but Authentic

A festive alcohol-infused version of Egg Tarts? Say no more!

Check out the pinned comment for the full recipe
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Chapters
00:00 Intro
00:22 Making Eggnog Custard
01:39 Prepping Puff Pastry
02:37 Filling out Tarts
03:05 Reveal!