Luxuriously smooth, creamy, and irresistibly delicious, this Eggnog Custard recipe will become your go-to dessert sauce for the holidays!
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.
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.
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.
Be sure to also try these other fabulous dessert sauces:
Eggnog Custard Sauce
- 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
- 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.