Jennifer E’s Homemade Egg Nog

Easy - for beginners Serves: Makes 6 to 8 servings.


(taken from the 1953 edition of the Better Homes and Gardens New Cook Book)


  • 3 cups milk
  • 1 cup light cream
  • 1/3 cup sugar
  • 2 egg yolks
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla
  • 2 egg whites
  • 3 tablespoons sugar
  • 1 1/2 teaspoons sugar
  • 1/2 cup heavy cream, whipped


Combine milk and light cream; scald. Beat 1/3 cup sugar into egg yolks. Add salt; slowly stir in milk mixture. Cook in double boiler over hot, not boiling water, stirring constantly, till mixture coats spoon. Cool. Add vanilla. (For extra smoothness, blend in blender.) Beat egg whites till foamy. Gradually add 3 tablespoons sugar, beating till soft peaks form. Add meringue to custard and mix thoroughly. Chill for 3 or 4 hours. Pour into punch bowl. Fold 1 1/2 teaspoons sugar into whipped cream. Dot eggnog with “islands” of whipped cream and sprinkle with grated nutmeg.

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