• Cooking Time:
  • Servings: 10
  • Preparation Time: 35


A rich holiday classic made even better with a soft custard base.

Prep Time:35 min

Start to Finish:2 hr 35 min


  • Soft Custard
  • 3 eggs, slightly beaten
  • 1/3 cup granulated sugar
  • Dash salt
  • 2 ½ cups milk
  • 1 teaspoon vanilla
  • Eggnog
  • 1 cup whipping cream
  • 2 tablespoons powdered sugar
  • ½ teaspoon vanilla
  • ½ cup light rum
  • 1 or 2 drops yellow food color, if desired
  • Ground nutmeg


  • In 2-quart heavy saucepan, stir eggs, granulated sugar and salt until well mixed.
  • Gradually stir in milk.
  • Cook over medium heat 10 to 15 minutes, stirring constantly, until mixture just coats a metal spoon; remove from heat.
  • Stir in 1 teaspoon vanilla.
  • Place saucepan in cold water until custard is cool.
  • (If custard curdles, beat vigorously with hand beater until smooth.)
  • Cover and refrigerate at least 2 hours but no longer than 24 hours.
  • Just before serving, in chilled medium bowl, beat whipping cream, powdered sugar and 1/2 teaspoon vanilla with electric mixer on high speed until stiff.
  • Gently stir 1 cup of the whipped cream, the rum and food color into custard.
  • Pour custard mixture into small punch bowl.
  • Drop remaining whipped cream in mounds onto custard mixture.
  • Sprinkle with nutmeg. Serve immediately.
  • Store in refrigerator up to 2 days.
  • Did You Know? Rum is the most common spirit found in eggnog recipes, but whiskey and brandy have also played a part in this traditional holiday drink.
  • Substitutions: To substitute for the rum, use 2 tablespoons rum extract and 1/3 cup milk instead.
  • Nutmeg is the classic spice used in eggnog, but you can sprinkle with cinnamon instead, if you prefer.

Categories: Beverage  Christmas  Cocktail  Dairy  Eggs 

Author Credit: Betty Crocker

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