Boiled Custard Eggnog

Down South, boiled custard isn’t just eggnog. It’s a holiday tradition passed down through generations, stirred slowly on the stove with the kind of patience that only the holidays can inspire.

Eight egg yolks get whisked with sugar, flour, and a pinch of salt, then slowly combined with milk and half-and-half. The whole thing cooks low and gentle, stirred constantly until it coats the back of a wooden spoon with a velvety sheen.

Once it cools, vanilla and nutmeg go in, plus a generous pour of whiskey if you’re so inclined. The result is richer, silkier, and more soul-warming than anything you’ll find in a carton.

Kitchen Tips

• Low heat and constant stirring are non-negotiable here. Walk away and you’ll end up with sweet scrambled eggs instead of custard.
• The custard will look thin on the stove but thickens considerably as it cools. Trust the process.
• Use fresh-grated nutmeg if you can get your hands on it. The difference in flavor is night and day compared to pre-ground.
• Make it a day ahead so it’s thoroughly chilled and the flavors have time to meld.