Cooked Eggnog
20m prep 15m cook 3h ready
A rich, creamy cooked eggnog made with egg yolks, sugar, heavy cream, and a blend of rum, Cognac, and Grand Marnier. Served chilled with freshly grated nutmeg.
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 12 egg yolks
- 1 pound powdered sugar
- 2 cups light rum
- 2 quarts heavy cream or half-and-half
- 2 cups Cognac or Asbach
- 1 cup Grand Marnier or Cointreau
- Freshly grated nutmeg
Let's Cook
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Step 1.
Please read About Egg Safety. Assemble the ingredients for Becker Deluxe Eggnog. Whisk the egg yolks with the sugar in a large bowl. In a large saucepan, heat 1 quart of the heavy cream over medium-low heat until steaming. While whisking, slowly add about half of the hot cream to the egg yolks. Then slowly pour the cream and egg mixture back into the saucepan, stirring constantly. Cook, stirring, until the mixture thickens a little and reaches a temperature of 175°F. Do not overheat or the mixture will curdle. Remove from the heat and immediately stir in the remaining quart of heavy cream or half-and-half. Strain, cool completely, and chill until cold. Stir in the rum, Cognac, and Grand Marnier. Cover and refrigerate for at least 3 hours. Serve sprinkled with nutmeg.
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