Preparation info

  • Serves

    twelve to sixteen

    • Difficulty


Appears in

Tom Fitzmorris's New Orleans Food

Tom Fitzmorris's New Orleans Food

By Tom Fitzmorris

Published 2018

  • About

The best egg nog, frankly, is uncooked. But so many people are concerned about the health risks of eating raw eggs that I’ve come up with an egg nog recipe cooked just long enough to eliminate most possible problems. It does produce a difficulty, though: You have to be very careful to keep the mixture from setting as you cook it.


  • 1 dozen egg yolks
  • cups sugar
  • 2 Tbsp. vanilla extract<


  1. Whisk the egg yolks with the sugar, vanilla, and nutmeg together in a saucepan until creamy-looking. Add the cream and 2 cups of the half-and-half, and whisk until blended.
  2. Cook over very low heat while stirring. Look for a temperature reading of 175 degrees F on a meat thermometer. Don’t overheat or cook longer than needed to reach this temperature.