Food, Recipes

Eggnog Custard


  • 600ml double cream
  • ½ teaspoon vanilla bean paste or one vanilla pod
  • 6 large egg yolks
  • 55g golden caster sugar
  • 1 tablespoon cornflour
  • 2 cinnamon sticks
  • 1 teaspoon freshly grated nutmeg
  • Splash of dark rum or brandy- optional


Gently heat the cream along with the vanilla pod or paste, cinnamon sticks and nutmeg in the 3-ply Stainless Steel 16cm Saucepan.

Whisk together the egg yolks, golden caster sugar and cornflour in a bowl until they are thoroughly combined.

Once the cream is hot, remove from the heat and gradually add it into the egg yolk and sugar mix, ensuring your whisking continuously while doing so.

Once all the cream has been added transfer all the mixture back into the saucepan and warm over a low to medium heat until it begins to thicken, this should happen as it begins to simmer.

For an added kick add a splash of dark rum or brandy.

Once thickened, whisk until smooth again and serve with your favourite dessert.