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Scalded French Eggnog

Craving a sweet indulgence? This yummy, old fashion treat is definitely worth a try. This 'cult favorite' easy-to-make comforting eggnog has only a few ingredients and is a simply delicious liquid dessert. Whip it up when a sweet treat is on the menu. Yum...!


Easy | Beverage | Dessert | Serves 4

Scolded French Eggnog
  • Prep Time: 5 minutes

  • Cook Time: 10 -15 minutes


  • 2 cups whole milk

  • ½ cup heavy cream

  • 2 tablespoons sugar or honey, as desired

  • 3 eggs

  • 1- 2 teaspoon(s) vanilla extract

optional garnish

  • sprinkling of nutmeg and cinnamon, either or both, as desired

  • sweetened whipped cream


  1. In a saucepan, over medium heat.

  2. In a small bowl vigorously whisk eggs.

  3. To temper* the egg yolks, ladel out several spoonfuls of the hot milk and in a slow stream, add the scoops of hot milk slowly and gently to the whisked egg yolks. Gently stirring the egg yolk and milk mixture to incorporate them. Adjusting the egg yolks into the hot milk creates a creamy eggnog custard, stopping the eggs from heating too fast causing them to curdle. To

  4. Gradually add the heated yolks into the hot milk. Once fully incorporated, stir gently until the milk mixture slightly thickens.

  5. Stir in the vanilla extract before pouring or scooping the hot milk custard into glasses, demi-glasses or mugs.

  6. Finish with garnishes, as desired.

  7. Stores in an airtight container in the refrigerator, for up to 2 weeks, depending on the freshness of the cream.

( * ) As mentioned above, the object of tempering the yolks is to avoid the dreaded curdled yolks. The process of tempering requires a slow stream of hot liquid falling into the yolks while gently stirring the mixture.



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