How To make Boiled Custard Eggnog
1 1/2 c Sugar
1/4 c Flour
1/8 ts Salt
8 Egg yolks
6 c Milk
2 c Light cream
1 ts Vanilla extract
1/8 ts Nutmeg
1 1/2 c Whiskey (optional)
Mix sugar, flour, and salt in heavy 6-qt saucepan. Add egg yolks and mix well. Using wire whisk, stir egg mixture and slowly pour in milk and cream. Cook over low heat, stirring constantly, until custard is thickened and just coats the back of a wooden spoon. Remove from heat and let cool. The custard will thicken as it cools. When cold, stir in vanilla, nutmeg, and whiskey.
How To make Boiled Custard Eggnog's Videos
How to make an Easy Egg Custard | Vanilla Custard
If you have eggs, milk, sugar, cornflour and vanilla - you can make this super easy custard recipe! There is no custard powder needed at all for this recipe. This is a very easy and simple recipe to make custard at home! This recipe tastes better than the shop-bought and goes really well with puddings, cakes and ice creams. A very tasty, homemade custard that is cooked on the stovetop in just minutes.
Written Recipe -
Dont forget to like this video if you enjoyed it and SUBSCRIBE to stay up to date with our latest recipes.
We love to hear from you so comment below on how your recipes turned out, what recipes you want to see next, or just to say hello! Comment below, we would love to hear from you!
SUBSCRIBE TO NEVER MISS AN EPISODE:
WHERE YOU CAN FIND US:
INSTAGRAM -
FACEBOOK -
WEBSITE -
OTHER VIDEOS YOU MAY LIKE:
3 ingredient chocolate ice cream -
Best ever apple cake -
Banana Bread Toast -
3 Ingredient Butter Cookies -
I
The 12 Forgotten Foods of Christmas - Boiled Custard.
On the first day of Christmas, my best bud gave to me... boiled custard!
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:
Visit my online shop: and browse my baking supplies and kitchen tools for all of your baking needs.
*Every purchase you make supports my content creation.
More Recipe You May Like:
Italian Hot Chocolate Recipe:
Mexican Style Hot Chocolate Recipe:
Homemade Marshmallows:
8 Easy Truffle Recipes:
FOLLOW ME:
Shop:
Instagram:
Facebook:
Website:
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.
If you like my videos, please subscribe to my channel for new cooking videos:
Christmas Boiled-Custard Chug
Trevor tries to chug 32oz of Custard.....Custard Wins!!!
Egg Nog, Boiled Custard - Walmart Oct. 2019
Egg Nog, Boiled Custard - Walmart Oct. 2019
How to Make the Absolute Best Eggnog
Bridget makes Julia how to make a foolproof Holiday Eggnog.
Get the recipe for Holiday Eggnog:
Buy our winning large saucepan:
Buy our winning whisk:
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us: