Cooked Eggnog

LeGourmetTV's picture

Nov. 18, 2014

This is a Christmas treat where we leave out the booze and the raw egg whites. Totally safe for those who prefer their eggs cooked, and tea totalers.


Egg yolks 4
Sugar 1/2 Cup (8 tbs) (125 mL)
Milk 2 Cup (32 tbs) (500 mL)
Whole cloves 2
Cinnamon 1 Teaspoon
Cream 1 Cup (16 tbs) (250 ml)
Fresh grated nutmeg 1 Teaspoon
Vanilla extract 1 Teaspoon



1. In a bowl, combine egg yolks and sugar. Whisk until they become light and fluffy.

2. In a saucepan, combine milk, cloves, and cinnamon. Place the pan over flame and slowly heat on medium until steamy hot, but not boiling.

3. Temper the egg yolk sugar mixture by slowly whisking half of the hot milk mixture.

4. Pour the egg mixture back into the saucepan and cook on medium heat. Stir constantly with a wooden spoon, until the mixture begins to thicken slightly, and coats the back of the spoon (about 165degree F – 175 degree F). Do not allow the mixture to boil.

5. Into a bowl, strain the hot milk egg mixture and then stir in the cream. Let cool to room temp.

6. Mix in vanilla extract, nutmeg. Chill in the fridge before serving.



7. Serve and enjoy!

Recipe Summary

Difficulty Level: Easy
Servings: 6

Nutrition Facts

Serving size

Calories 324Calories from Fat 67

 % Daily Value*

Total Fat 7 g10.8%

Saturated Fat 4 g20%

Trans Fat 0 g


Sodium 115 mg4.79%

Total Carbohydrates 59 g19.7%

Dietary Fiber %

Sugars 40 g

Protein 6 g12%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet