Custard vs. Nog

Which is the superior holiday beverage?

Boiled Custard versus Egg Nog… It is one of the biggest rivalries of the holiday season. Which one is better? Which do you prefer to sip on with your spirit of choice, cozied up by the fire? And what brand or recipe is the best? Well, we may not have the answer of best, but we do have our preferences at the YOUR Williamson office. However, one thing agreed upon is that homemade is the way to go. Here are a couple of recipes to try this holiday season. See which one you end up liking best and let us know. Here’s to a sweet and spirited Christmas!

Boiled Custard

Ingredients

• 4 cups whole milk

• 5 large eggs

• 1 cup granulated sugar 

• 1 teaspoon vanilla extract

• 1/16 tsp. ground nutmeg

Method

1. Set a large fine mesh strainer over a medium heatproof bowl and set the bowl in a shallow pan of ice water.

2. Whisk together sugar and eggs in a medium bowl until smooth.

3. Heat milk in a large heavy saucepan over medium-low, stirring often, until small bubbles appear around the edges, about 8 minutes. Gradually pour 1 cup of the hot milk into egg mixture, 1/3 cup at a time, whisking constantly. Gradually pour egg mixture back into milk in saucepan, whisking constantly.

4. Cook over medium, stirring constantly, until mixture coats the back of a spoon and reaches 180°F on an instant-read thermometer, about 4 minutes.

5. Remove from heat and pour custard through fine mesh strainer into prepared bowl, discarding solids in strainer.

6. Stir in vanilla and nutmeg. Let custard sit in ice bath, stirring often, until room temperature, about 15 minutes. Cover with plastic wrap directly on surface of custard to prevent a skin from forming and chill in refrigerator until cold, 2 to 3 hours. Serve with a dollop of whipped cream and sprinkle with more nutmeg.

Eggnog

Ingredients

• 6 large egg yolks

• 3/4 cup sugar

• 2 cups milk

• 2 whole cloves

• Pinch cinnamon

• 1 cup heavy cream

•  1 teaspoon freshly grated nutmeg (lightly packed)

• 1 1/2 teaspoons vanilla extract

• 2 tablespoons bourbon, or to taste

• 2 tablespoons rum, or to taste

• 4 egg whites, optional

  
  

Method

1. In a large bowl, use a whisk or an electric mixer to beat egg yolks until they lighten in color. Slowly add the sugar, beating after each addition. Beat at high speed or whisk until fluffy.

2. Combine the cloves, milk, and cinnamon in a thick-bottomed saucepan. Slowly heat on medium heat until the milk mixture is steaming but not boiling.

3. Add eggs by slowly adding half of the hot milk mixture into the eggs, continue whisking while you add the hot mixture. Pour the mixture back into the saucepan.

4. Cook the eggnog on medium heat, continuously stirring with a wooden spoon, until the mixture begins to slightly thicken and coats the back of the spoon. If you have a candy thermometer (not required,) cook until the mixture reaches 160°F. Do not allow the mixture to boil, or it will curdle.

5. Remove from heat and stir in the cream.

6. Strain the mixture through a mesh strainer to remove the cloves and any curdled bits that may have formed. Let chill for 1 hour.

7. Stir in vanilla extract, nutmeg, and bourbon and rum if you’re feeling fun.