Ingredients:

  • 2 cups (475ml) Heavy Cream, cold
  • 1 cup (235ml) Whole Milk
  • 1/2 cup (115ml) Eggnog, store-bought or homemade
  • 6 Large Egg Yolks
  • 1/2 cup (100g) Granulated Sugar
  • 1/4 teaspoon Salt
  • 1/4 cup (30g) Cornstarch
  • 1/4 cup (60ml) Dark Rum (or Bourbon, Brandy – optional for a non-alcoholic version, substitute with 1 tsp rum extract)
  • 1 teaspoon Vanilla Extract
  • 1/4 teaspoon Ground Nutmeg, freshly grated if possible

Instructions:

  1. In the saucepan, combine heavy cream, milk, and eggnog. Set aside.
  2. In the heatproof bowl, whisk together egg yolks, sugar, salt, and cornstarch until pale and smooth.
  3. Gradually whisk a small amount of the warm dairy base into the egg yolk mixture, being careful not to cook the eggs. Repeat a couple of times.
  4. Pour the tempered egg yolk mixture back into the saucepan with the remaining dairy base. Cook over medium-low heat, whisking constantly, until the mixture thickens enough to coat the back of a spoon.
  5. Remove the saucepan from the heat. Stir in the rum (or extract), vanilla extract, and nutmeg.
  6. For a super-smooth texture, strain the cream through a fine-mesh sieve.
  7. Pour the eggnog cream into a clean bowl. Cover the surface directly with plastic wrap to prevent a skin from forming. Refrigerate for at least 2 hours, or preferably overnight.
  8. Whip lightly before serving for a luxurious texture.