Eggnog Family Style

Enjoy a seasonal treat! Once you try our family eggnog, you will pass right by the commercial varieties in the grocery store!

Ingredients for Custard Base

  • 1⁄2 cup sugar (preferably Swerve or Monkfruit)
  • 1 tablespoon flour
  • 4 eggs, beaten
  • 2 cups light cream
  • 1⁄2 teaspoon vanilla extract
  • 1⁄2 teaspoon ground cinnamon
  • 1⁄2 teaspoon ground nutmeg

Ingredients to be added to the custard just before serving

  • 1 quart light cream
  • 2 cups heavy cream, whipped

Directions for the Custard Base

  1. Sift the sugar and flour together.
  2. Stir the sugar-flour mixture into the beaten eggs and mix well.
  3. Using a double boiler, with boiling water below, heat the cream.
  4. Slowly add 1/4 cup of the hot cream to the egg mixture, stirring vigorously. Keep adding hot cream until the eggs are warm to touch.
  5. Slowly add the warm egg mixture back to the hot cream in the double boiler. Stir in the vanilla. Sprinkle in the cinnamon and nutmeg and mix well.
  6. Cook, stirring (about 8 or 9 minutes) until it thickens slightly.
  7. Remove from heat and cool. If there are any clumps, mix with a hand blender before cooling. (Custard base can be made a day ahead and refrigerated until ready to use.)

Directions for Serving

To serve, add the cream (1 quart light cream, 2 cups whipped cream) to the cooled custard. Mix well and serve.

Makes 8 servings

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