Colonial Custard

I used to purchase holiday nog from the grocery store. A few years ago, a friend sent me some Colonial Custard from a local dairy. When the dairy closed I was left to my own devices. I came up with this recipe. Keep in mind the ingredients are simple, the directions are a bit more complicated.

You will need a candy thermometer. Don’t be intimidated. It is more afraid of you than you are of it.

Here is a tip for you.

Sometimes your thermometer is old and my not be working correctly. Water boils to 212 degrees F so if you put your thermometer in a pot of boiling water and it doesn’t register to 212 then you need to adjust or purchase a new one.

Colonial Custard


1 quart of milk
4 eggs
1 cup sugar
1 teaspoon vanilla


Heat the milk in a double boiler
In another bowl whisk together eggs and sugar.
When the milk reaches 120 degrees add a bit of milk to the egg mixture to temper it. (this helps to keep the eggs from scrambling)
Now add the egg mixture to the double boiler milk.
Continue stirring until the mixture reaches 180 degrees. Strain the hot mixture through a sieve just in case you scrambled a few eggs.
Add the vanilla.
Serve warm or chilled. If you like, add some rum or Jack Daniels.
You could sprinkle it with cinnamon like I did.

Refrigerate leftovers.

Peace be with you,