- In a large heavy saucepan mix the egg yolks, milk, and the 1/3 cup sugar. Cook and stir over medium heat until mixture just coats a metal spoon. Remove from heat. Place the pan in a sink or bowl of ice water and stir for 2 minutes. Stir in rum, bourbon, and vanilla. Cover and chill for at least 4 or up to 24 hours.
- Just before serving, in a mixing bowl beat the cream and the 2 tablespoons sugar until soft peaks form. Transfer chilled egg mixture to a punch bowl. Fold in the whipped cream mixture. Serve at once. Sprinkle each serving with nutmeg. Makes about 10 (4-ounce) servings.
From the Test Kitchen
Up to 1 day ahead, prepare the cooked custard mixture. Cover and chill. Just before serving, complete as directed.
Nutrition Facts (Eggnog)
- Per serving:
- 201 kcal ,
- 13 g fat
- (7 g sat. fat ,
- 164 mg chol. ,
- 71 mg sodium ,
- 13 g carb. ,
- 0 g fiber ,
- 6 g pro.
Lyndsey Lieb 1060 Days Ago
This is a fantastic recipe, but I alter the alcohol measurements a little closer to my family's tastes. Instead of one tablespoon of rum and one tablespoon of bourbon, try 4 ounces of rum and four ounces of bourbon. Guaranteed to be a big hit!
Beverly Blakeslee 1062 Days Ago
I have been making this recipe for 45 years from my Better Homes Cookbook. It's always a big hit! I omit the liquor and put a bottle of GOOD brandy out for those who want it! THE best eggnog recipe ever!