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Eggnog Custard Spread

A rich and creamy spread that captures the warmth and joy of the holiday season, perfect for slathering on toast or adding to desserts.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Breakfast, Dessert, Spread
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups prepared eggnog
  • 3 large eggs
  • 1/3 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground nutmeg plus extra for garnish
  • 1/4 teaspoon ground cinnamon
  • a pinch salt
  • 2 tablespoons unsalted butter, chilled and cubed

Method
 

Preparation
  1. In a medium bowl, whisk together the eggs and sugar until combined. Add the cornstarch, salt, cinnamon, and nutmeg, and mix until smooth.
  2. In a saucepan over medium heat, heat the eggnog until it starts to steam but does not boil. Slowly whisk the warm eggnog into the egg mixture to temper the eggs, blending continuously.
  3. Pour the combined mixture back into the saucepan and cook over medium heat. Stir constantly until it thickens and coats the back of a spoon, about 8-10 minutes.
  4. Remove from heat and stir in the vanilla extract and chilled butter. Mix until fully incorporated and smooth.
  5. Transfer the custard spread to a clean container, cover, and chill in the refrigerator for at least 2 hours before using.

Notes

Store any leftovers in an airtight container in the refrigerator for up to one week. If freezing, use a freezer-safe container for up to three months. Reheat gently and avoid microwaving to maintain texture.