When the chickens give you fresh eggs, make Homemade Brown Sugar Custard Egg Nog!

17 Dec

christmas tree 2012

If this is the first time you are tuning in to Seasoned with Sarcasm, I’ve got chickens. Those hens (and duck) give me eggs daily. Even with it being sporadically cold out (mother nature has our temps all over the place – 25 degrees one day, 52 the next) and it’s getting dark at literally 5:10pm, they are still producing at least 3 eggs per day. That being said, with the holiday baking all completed and us really only eating eggs on weekends, we have a plethora of eggs.

Right around Thanksgiving, I get a hankering for spiced rum spiked egg nog. Especially when I start decorating for Christmas. I’ll buy one of the cardboard cartons from the store and hubs & I will enjoy it until it’s gone. Sometimes I’ll buy a second carton. Or a half gallon. This year, while sipping on a store-bought glass of the stuff, I thought damn. Why don’t I just make my own? It certainly has to be better than the overly sweet store bought stuff. And, I mean, eggs don’t get any fresher than straight out of the nesting box that evening. So I whipped up a batch. Man, I’m glad I did. The hubs and I are really enjoying it. This is my second batch, which I have improved upon with the addition of molasses. This recipe is for a custard like egg nog. If it is too thick for your liking, add a little more milk or cream. Since it is cooked, it will last a little bit longer than its uncooked counterpart. For best quality and flavor, consume within 5 days.

Why is it called BROWN SUGAR Custard Egg Nog if there isn’t actual brown sugar IN the recipe? Because all brown sugar is white sugar mixed with some molasses. I decided to use white table sugar and add the molasses for a more concentrated flavor. Plus, I was fresh out of brown sugar from all my baking.

Feel free to use whatever type of sugar you like. Splenda, Stevia, brown sugar, raw sugar, agave nectar. Whatever floats your boat! Just remember to adjust according to what you are using. I have made this with Stevia liquid as well and it’s just as delicious. Don’t like spiced rum? Spike it with some whisky, scotch, vodka. Or leave it virgin. I like the additional spice flavor added from the spiced rum. I use The Kraken Black Spiced Rum. It’s extra dark and takes this egg nog to the next level. And every time I pour some I say “Release The Kraken!!!!”  just like Liam Neeson in Clash of the Titans.

eggnog

Homemade Brown Sugar Custard Egg Nog

serves 4

  • 2 whole eggs + 2 egg yolks, preferably fresh
  • 1/3 cup sugar
  • 2 ½ cups milk
  • 1 cup heavy cream
  • 4 ounces spiced rum
  • 2 teaspoons molasses
  • ½ teaspoon nutmeg
  • 1 teaspoon vanilla extract
  • ¼ teaspoon cinnamon

Add your eggs to a medium sized bowl (or stand mixer bowl). Beat at medium speed until light and fluffy, about 3 minutes. Gradually add the 1/3 cup sugar and molasses and continue to beat until it is completely dissolved. Set aside.

In a medium saucepan, add your milk, heavy cream, nutmeg, cinnamon and vanilla extract. Bring just to a boil, stirring occasionally. Remove your saucepan from the heat and gradually temper the hot mixer with the egg/sugar mix. Return everything to your saucepan and cook until the mixture reaches 160 degrees F. Remove from the heat and stir in the spiced rum. Strain mixture through a fine mesh strainer to remove any thick custard like pieces of egg nog. Bottle and let chill overnight.

Serve with an additional sprinkle of nutmeg and whipped cream if desired. For a kid friendly version, skip the spiced rum.

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6 Responses to “When the chickens give you fresh eggs, make Homemade Brown Sugar Custard Egg Nog!”

  1. Yinzerella December 17, 2012 at 5:00 pm #

    WANT.

    • seasonedwithsarcasm December 17, 2012 at 5:18 pm #

      It is SO good. I have a feeling I’ll be making it at LEAST 2 more times before 2013. It’s becoming my after dinner habit for sure.

      • Yinzerella December 18, 2012 at 12:59 pm #

        Replace a meal and it’s like a boozy slim fast. LOL

      • seasonedwithsarcasm December 18, 2012 at 1:06 pm #

        I am really liking the way you think!

  2. Heidi @ lightlycrunchy December 17, 2012 at 5:16 pm #

    Yum! I just saw a food show about making french toast with eggnog and panetone bread…

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