COOKED CUSTARD EGGNOG
Raise a holiday glass of this cooked custard eggnog, a tasty alternative to traditional versions.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Number Of Ingredients 6
Steps:
- Prepare an ice-water bath. In a medium saucepan, scald 2 cups milk. Meanwhile, with an electric mixer on medium-high, whisk 5 large egg yolks and 3/4 cup sugar until very thick and pale yellow, 3 to 5 minutes.
- Add half the scalded milk to the yolk mixture, and whisk until blended. Stir into remaining milk, and cook, stirring constantly, over low heat until it is thick enough to coat the back of a spoon.
- Remove from heat, and immediately stir in 1 cup heavy cream. Pass the mixture through a sieve into a medium mixing bowl set in the ice-water bath. Let stand, stirring from time to time, until chilled. Stir in another 1 1/2 cups milk and 1 cup dark rum. Transfer eggnog to a punch bowl or to individual glasses.
- Whip 1 cup heavy cream to soft peaks. Top each serving of eggnog with a dollop of whipped cream, and sprinkle with grated nutmeg.
SOUTHERN BOILED CUSTARD
A wonderful winter beverage that is part custard, and part heaven. Don't be afraid to try this recipe using almond or rum flavoring instead of the traditional vanilla extract.
Provided by Cathy
Categories Drinks Recipes
Yield 8
Number Of Ingredients 4
Steps:
- Into the lower pot of a double boiler, add water. In the upper pot, add milk. Heat through over medium heat.
- Beat eggs together until light. Add sugar and mix well. Pour a small portion of hot milk into the eggs and sugar to warm and thin this portion. Pour slowly into hot milk.
- Cook, stirring constantly until it will coat a spoon. Do not over cook. Add vanilla extract. Chill in refrigerator before serving.
Nutrition Facts : Calories 216.2 calories, Carbohydrate 30.8 g, Cholesterol 128.4 mg, Fat 7.1 g, Protein 7.9 g, SaturatedFat 3.2 g, Sodium 92.6 mg, Sugar 30.8 g
EGGNOG CUSTARD
This is a holiday favorite in my family. The custard is soft and yummy! If you like eggnog you might try this.
Provided by shannasfour
Categories Desserts Custards and Pudding Recipes
Time 45m
Yield 2
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Fill an 8x8 inch baking dish with 1 inch of water.
- Beat the egg, eggnog, and sugar together in a bowl. Pour into two small baking dishes. Sprinkle tops with nutmeg. Place the baking dishes into the dish with the water. Add more water if necessary to reach halfway up the sides of the baking dishes.
- Bake in preheated oven until tops are set, 35 to 45 minutes. Cool before serving.
Nutrition Facts : Calories 260.8 calories, Carbohydrate 30.4 g, Cholesterol 167.9 mg, Fat 12.3 g, Fiber 0.2 g, Protein 8 g, SaturatedFat 6.7 g, Sodium 103.7 mg, Sugar 23.6 g
BOILED EGGNOG CUSTARD
Make and share this Boiled Eggnog Custard recipe from Food.com.
Provided by michEgan
Categories Beverages
Time 30m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Mix sugar, flour, and salt in a saucepan.
- Add egg yolks, and mix well.
- Stir egg mixture with a whisk and slowly pour.
- in milk and cream.
- Cook over LOW heat, stirring constantly, until.
- custard is thickened and just coats the back of a spoon.
- Remove from heat and cool by putting pan in cold water.
- The custard will thicken as it cools.
- When cold, stir in vanilla, nutmeg.
Nutrition Facts : Calories 302, Fat 15.2, SaturatedFat 8.7, Cholesterol 183.3, Sodium 105.6, Carbohydrate 34.7, Fiber 0.1, Sugar 25.2, Protein 7.2
COOKED CUSTARD EGGNOG
Make and share this Cooked Custard Eggnog recipe from Food.com.
Provided by Good Cook Wanda
Categories Beverages
Time 45m
Yield 14 serving(s)
Number Of Ingredients 8
Steps:
- Heat milk in a large saucepan, don't boil.
- Beat eggs and salt in a large bowl; gradually add sugar, mixing well.
- Gradually stir about 1/4 of hot milk into egg mixture; add to remaining hot milk, stirring constantly.
- Cook over medium-low heat, stirring constantly, until misture thickens and reaches 160 degrees.
- Stir in 1/4 tsp nutmeg and vanilla.
- Set saucepan in larger pan of ice for 10 minutes to rapidly cool mixture.
- Cover and refrigerate up to 48 hours.
- When ready to serve, fold in whipping cream and sprinkle with nutmeg.
Nutrition Facts : Calories 162.6, Fat 10.9, SaturatedFat 6.2, Cholesterol 112.8, Sodium 82.2, Carbohydrate 11.1, Sugar 7.3, Protein 5.3
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Reviews 1Category DrinkCuisine AmericanTotal Time 20 mins
- Combine the cream, milk and vanilla in a saucepan. Bring to the boil then remove from the heat.
- In a large bowl, whisk together the sugar and egg yolks, until the mixture has gone pale in colour and doubled in size.
- Temper hot milky mixture into the sugar yolk mixture, by slowly adding hot milky mixture about 60ml (1/4 cup) at a time, whisking to distribute heat. Once half of the milky mixture has been added, transfer mixture back into the saucepan with the remaining milky mixture.
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- Place the flour, sugar and salt in a medium saucepan and whisk in the eggnog and milk. Bring to a simmer, whisking frequently, until the mixture just starts to simmer. Remove 1/2 cup of the hot mixture and whisk it into the bowl of egg yolks until smooth. Pour the egg yolk mixture back into the saucepan with the rest of the sauce, whisking constantly until combined. Return the sauce to a simmer, reduce to medium-low heat and continue whisking for a couple of minutes until the sauce is thickened. (If using cornstarch instead of flour you will add the slurry here at the end and simmer until thickened.)If you prefer your custard smoother and runnier, add a little more eggnog or milk.
- Pour the custard through a fine sieve into a bowl and discard any clumps.If not serving immediately, cover with plastic wrap once cooled, pressing the plastic directly on top of the sauce so it's touching to prevent a film from developing on top of the sauce.Store in the refrigerator where it will keep for up to a week.
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