The truth is,eggnogand boiled custard share some similarities, but they are wholly different.

Boiled custard is thickand let us emphasize that again.

Despite its name, it is in fact not boiled.

Southern Living Boiled Custard in a glass to serve

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(The “boiled” comes from what it’s made in, not the cooking technique.)

Boiling this mixture would ruin it, and no one wants that.

And you’re free to give it more seasoning, too, with nutmeg or allspice.

Southern Living Boiled Custard ingredients

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But purists will tell you thisholiday drinkneeds neither.

Boiled custard is typically served cold.

After letting it cool down to room temperature, it is refrigerated until chilled.

Southern Living Boiled Custard preparing the ice bath

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It gets thicker as it cools and develops a rich, creamy texture.

Combine sugar and eggs:

Whisk together sugar and eggs in a medium bowl until smooth.

Gradually pour egg mixture back into milk in saucepan, whisking constantly.

Southern Living Boiled Custard whisking together the eggs and sugar

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Stir in vanilla and nutmeg.

Let custard sit in ice bath, stirring often, until room temperature, about 15 minutes.

Serve with a dollop of whipped cream and sprinkle with more nutmeg.

Southern Living Boiled Custard tempering the eggs with the hot milk

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Southern Living Boiled Custard cooking the custard until thickened

Credit:Robby Lozano; Food Stylist: Renu Dhar; Prop Stylist: Keoshia McGhee

Southern Living Boiled Custard straining the custard

Credit:Robby Lozano; Food Stylist: Renu Dhar; Prop Stylist: Keoshia McGhee

Southern Living Boiled Custard in the glass to serve

Credit:Robby Lozano; Food Stylist: Renu Dhar; Prop Stylist: Keoshia McGhee