• Cooking Time:
  • Servings: 32
  • Preparation Time:



  • 12 large eggs
  • 1 1/4 cups sugar
  • 1/2 teaspoon salt
  • 2 quarts milk, scalded
  • 1 cup dark rum
  • 2 Tablespoons vanilla
  • 1 teaspoon nutmeg, plus extra for sprinkling
  • 1 cup heavy/whipping cream


  • In heavy 4-quart saucepan with wire whisk, beat eggs, sugar and salt until blended.
  • Gradually stir in 1 quart milk and cook over low heat, stirring constantly until custard thickens and coats the back of a spoon well, about 25 minutes, but do not boil, or it will curdle. (Mixture should be about 160 degrees F)
  • Pour custard into large bowl, stir in rum, vanilla, nutmeg and remaining milk.
  • Cover and chill, at least 3 hours. whisk, gently fold whipped cream into custard.
  • Pour eggnog into chilled 5 quart bowl, sprinkle with nutmeg.
  • Makes about 16 cups (32 servings.)
  • NOTE***Keep this eggnog in a container you can shake because the cream and custard may separate.
  • If this happens just shake it up again and enjoy.

Categories: Beverage  Christmas  Eggs  Misc. Beverage 
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