~ ~ ~ Boiled Custard -or- Eggnog ~ ~ ~

Some people think these are the same but they are oh so wrong. As with these pictures you may not be able to tell them apart by looking at them but your taste buds will definitely know the difference. (As for the pictures … the Boiled Custard is on the left and the Eggnog is on the right.)
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Boiled Custard and Eggnog are both made with a base of whole milk and both are always served chilled. It is the amount of eggs, sugar and salt along with other flavorings that separate the two.
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Eggnog is the older drink. It originated in Europe. As with today it was used to toast glad tidings along with the health and happiness of visitors. Wine and Brandy were the spirits of choice to enhance the drinks flavor. As for the name … at first, eggnog was only found in taverns. “Noggins” was a Middle English term used to describe the small, carved wooden mugs used to serve alcohol. Hence the term “eggnog” was born or so they say.

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As for Boiled Custard it is sometimes called Crème Anglaise but True Southerners know there is a big difference. Crème Anglaise is served warm over cake or fruit where as Boiled Custard is only served cold and as a beverage. I have to say the title is quite confusing though as Boiled Custard is never boiled! If it is … it will curdle.

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Boiled Custard has a thicker texture than eggnog. And never has nutmeg! Not even as a garnish. With Eggnog the bourbon is stirred into the mixture during preparation. With Boiled Custard the alcohol of choice is added to the cups when it is served.
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Commercially prepared Boiled Custard or Eggnog ... save your money! If it’s not homemade … it’s not worth drinking. ~ Chef Wilkinson ~