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Home » Food » By Type of Dish » Sauces, Seasonings and Condiments » Eggnog Custard Sauce

Eggnog Custard Sauce

November 5, 2020 by Kimberly Killebrew · 3 Comments

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Luxuriously smooth, creamy, and irresistibly delicious, this Eggnog Custard recipe will become your go-to dessert sauce for the holidays!

eggnog custard recipe dessert sauce

Custard is a popular dessert sauce throughout the UK in particular as well as in other parts of the world.  Most commonly it’s vanilla custard and is enjoyed drizzled over a variety of desserts. This Eggnog Custard sauce is a seasonal variation that makes the perfect pairing for your holiday goodies!

Unlike French custard which is thick and served like pudding, English custard (crème anglaise) – like this Eggnog Custard – has a pourable consistency and is used as a sauce to accompany desserts.

Enjoy this delicious sauce drizzled over cakes, rice puddings, steamed puddings, pies, waffles, ice cream, tarts, and anything your heart desires!

Eggnog Custard Recipe

Let’s get started!

While the cake is either baking or cooling, prepare the eggnog custard sauce.  Add the flour, salt and sugar to a medium saucepan.

Whisk in the eggnog and milk.  Cook over medium-high heat until it just starts to simmer.

whisking ingredients

Remove 1/2 cup of the hot mixture and add it to the bowl containing the lightly beaten egg yolks.  Whisk quickly until combined.

Now return the egg mixture back into the saucepan with the rest of the hot sauce.  Whisk quickly and continuously until the mixture is combined and smooth.  Return it to a simmer and cook, whisking constantly, for a couple more minutes until the sauce is thickened.

If you prefer your custard smoother and runnier, add a little more eggnog or milk.

whisking liquids

Remove the eggnog custard from the heat and stir in the rum and vanilla extracts.

Sometimes eggs can curdle a bit when cooked and we want a perfectly smooth sauce.  So pour the eggnog custard through a fine sieve into a bowl and discard any lumps.

*If not serving it immediately, cover the sauce with plastic wrap, pressing the plastic directly on top of the sauce to prevent it from forming a film on the top layer.

FYI, this sauce can be made in advance and reheated.

straining the eggnog custard

Enjoy!

 

eggnog custard recipe dessert sauce

© Marazem  | Dreamstime

Be sure to also try these other fabulous dessert sauces: 

  • Crème Anglaise
  • Caramel Sauce
  • Honey Peach Cardamom Sauce
  • Golden Syrup
  • Toffee Sauce
  • Cherry Sauce
eggnog custard recipe dessert sauce

Eggnog Custard Sauce

Kimberly Killebrew
Luxuriously smooth, creamy, and irresistibly delicious, this Eggnog Custard will become your go-to dessert sauce for the holidays!
Print Recipe
5 from 6 votes
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Course condiment, Dessert, Sauce
Cuisine British, english
Servings 19
Calories 49 kcal

Ingredients
 
 

  • 1 tablespoon all-purpose flour (Alternatively, can thicken at the end with cornstarch instead: Dissolve cornstarch in a little milk or eggnog and stir into the custard at the end and simmer until thickened)
  • 1/8 teaspoon salt
  • 1/4 cup sugar
  • 2 cups quality eggnog
  • 1 cup whole milk
  • 3 large egg yolks , lightly beaten
  • 1 teaspoon quality pure vanilla extract
  • 1/2 teaspoon quality pure rum extract

Instructions
 

  • Place the flour, sugar and salt in a medium saucepan and whisk in the eggnog and milk. Bring to a simmer, whisking frequently, until the mixture just starts to simmer. Remove 1/2 cup of the hot mixture and whisk it into the bowl of egg yolks until smooth. Pour the egg yolk mixture back into the saucepan with the rest of the sauce, whisking constantly until combined. Return the sauce to a simmer, reduce to medium-low heat and continue whisking for a couple of minutes until the sauce is thickened. (If using cornstarch instead of flour you will add the slurry here at the end and simmer until thickened.)
    If you prefer your custard smoother and runnier, add a little more eggnog or milk.
  • Pour the custard through a fine sieve into a bowl and discard any clumps.
    If not serving immediately, cover with plastic wrap once cooled, pressing the plastic directly on top of the sauce so it's touching to prevent a film from developing on top of the sauce.
    Store in the refrigerator where it will keep for up to a week.

Nutrition

Serving: 3tablespoons | Calories: 49kcal | Carbohydrates: 6g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 46mg | Sodium: 37mg | Potassium: 64mg | Sugar: 5g | Vitamin A: 115IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 1mg
Keyword Eggnog Custard
Tried this recipe? Mention @daringgourmet or hashtag #daringgourmet

 

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3 Comments →

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3 Responses

  1. Natasha says

    November 5, 2020 at 3:55 pm

    Wow, this is awesome! I followed this recipe and used it for the waffles that I made for breakfast and it is incredibly creamy and yummy. We will definitely use this again for the holidays!

    Reply
  2. Anna says

    November 5, 2020 at 11:02 am

    I am officially obsessed with this sauce! I could eat it with a spoon. It’s crazy delicious!

    Reply
  3. Katie says

    November 5, 2020 at 10:50 am

    This looks delicious! I know my family will love this.

    Reply

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kimberly killebrew the daring gourmet

Welcome!  I’m Kimberly and I share delicious originals, revitalized classics and authentic dishes from around the world.  Come travel the world through your taste buds!

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