Is homemade eggnog safe to drink with eggs in it?

Yes, when it is cooked like this one. The yolk base is heated to 160 degrees F, the temperature the FDA uses for cooked egg dishes, and there are no raw whites folded in afterward. Chilled promptly and kept at 40 degrees F or below, it is safe for the whole table.

How long does homemade eggnog keep in the refrigerator?

Three to four days, covered, in the coldest part of the fridge. That matches the FDA window for cooked egg dishes and leftovers. The flavor is best on days one and two, after the overnight meld, so a December 23 batch is perfectly timed for Christmas.

Why did my eggnog turn out thick like pudding?

It cooked past 160 degrees F, most likely toward 175, where the yolks tighten. Whisk in cold milk a tablespoon at a time until it pours again, then fold in extra whipped cream. Next batch, trust the thermometer over the clock and pull the pan the moment it reads 160.

Can I make eggnog without a thermometer?

You can, using the spoon test: the base is ready when it coats the back of a spoon and holds a clean line through it. But the window between silky and scrambled is narrow, and a basic instant read thermometer costs little and removes the guesswork entirely. It is the one tool this recipe insists on.

What can I do with leftover eggnog after Christmas?

Use it within its 3 to 4 day window. It makes an excellent custard soak for a french toast casserole, a rich base for morning oatmeal, or a coffee creamer with real body. Freeze any extra in small containers for up to 1 month and whisk it well after thawing.

Homemade Eggnog: Best Silky Custard Cooked To 160°F

Ingredients

Scale

6 large egg yolks
1/2 cup granulated sugar
2 cups whole milk
1 1/2 cups heavy cream, divided
1/4 teaspoon ground cinnamon
1/8 teaspoon fine sea salt
1 teaspoon vanilla extract
1/2 teaspoon freshly grated nutmeg, plus more for serving

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Instructions

Whisk the egg yolks and sugar in a heatproof bowl until pale yellow and thick enough to fall in a slow ribbon, about 2 minutes.
Warm the milk, 1 cup of the heavy cream, the cinnamon and the salt in a heavy saucepan over medium heat until steaming with small bubbles at the edges, about 150 degrees F. Do not boil.
Temper the yolks: ladle the hot milk into the yolk bowl one spoonful at a time for the first quarter cup, whisking constantly, then continue in a thin stream until about half the milk is in.
Pour the mixture back into the saucepan and cook over medium low heat, stirring constantly and scraping the bottom, until it reaches 160 degrees F and coats the back of a spoon, 4 to 6 minutes. Never let it boil.
Strain the custard through a fine mesh strainer into a clean bowl set over a bowl of ice and stir until the steam fades, about 5 minutes.
Stir in the vanilla and the freshly grated nutmeg. Cover and refrigerate until fully cold, at least 4 hours or overnight.
Whip the remaining 1/2 cup of heavy cream to soft peaks and fold it into the cold eggnog in two additions.
Pour into small glasses, grate fresh nutmeg over each serving, and keep the pitcher refrigerated between rounds.

Notes

Nutrition is an estimate based on the ingredients and cooking methods used.

Author: Chef Jordan
Prep Time: 10 minutes
Cook Time: 15 minutes

Nutrition

Serving Size: 3/4 cup
Calories: 262
Sugar: 18
Sodium: 88
Fat: 19
Saturated Fat: 11
Unsaturated Fat: 7
Trans Fat: 0
Carbohydrates: 19
Fiber: 0
Protein: 6
Cholesterol: 232