Colonial Custard

Colonial Custard

This Colonial Custard knocks the store bought Egg Nog out of the water. You can spike it for even more fun.



Level: Easy

Serves: 8


  • 1 quart Whole Milk
  • 4 whole Large Eggs
  • 1 cup White Sugar
  • 1 Tablespoon Vanilla Extract
  • Optional Garnishes: Ground Cinnamon, Chocolate Shavings


Heat the milk in a two quart double boiler. Place a thermometer into the milk so that you can monitor the temperature.

In a medium bowl, whisk together the eggs and sugar.

When the milk reaches 120 degrees F, add about 1/4 cup of the hot milk into the egg mixture to temper it. Make sure to stir rapidly as you do this. (This helps to keep the eggs from scrambling).

Now add the egg mixture into the double boiler with the remaining milk. Continue heating and stirring until the mixture reaches 180 degrees F.

When finished, strain the hot mixture through a sieve into a bowl. You do this in case you scrambled some of the egg.

Add the vanilla into the mixture.

Serve warm or chilled. If you like, you can add some rum or Jack Daniels.

You could sprinkle it with cinnamon like I did, or shave some
chocolate over the top.

Refrigerate leftovers.

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