Eggnog custard

  • 15 mins cooking
  • Makes 1 Cup
  • Print


Eggnog custard
  • 1 1/4 cup (310ml) milk
  • 2 teaspoon instant coffee granules
  • 4 egg yolks
  • 1/3 cup (75g) caster (superfine) sugar
  • 2 tablespoon bourbon


Eggnog custard
  • 1
    Bring milk and coffee granules to the boil in small saucepan.
  • 2
    Beat egg yolks and sugar in small bowl with electric mixer until thick and creamy; gradually beat in hot milk mixture. Return custard mixture to pan; stir, over low heat, without boiling, until mixture is thick enough to coat the back of a spoon. Stir in bourbon.


This sauce goes well with steamed Christmas pudding or fruit cake, chocolate pudding, or over ice-cream.

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