Ingredients
Scale
- 6 large egg yolks
- 1 cup granulated sugar
- 1/2 cup heavy cream
- 1/4 cup whole milk
- 1/4 cup unsalted butter, cut into small pieces
- 1 teaspoon fresh lemon juice (optional, for brightness)
- 1 teaspoon vanilla extract
- 1/2 teaspoon freshly grated nutmeg, plus more for garnish
- 1/4 teaspoon ground cinnamon
- Pinch of salt
Instructions
- In a medium saucepan, whisk together the egg yolks, granulated sugar, heavy cream, whole milk, lemon juice (if using), nutmeg, cinnamon, and salt until well combined and smooth.
- Place the saucepan over medium-low heat. Cook, stirring constantly with a whisk or rubber spatula, ensuring you scrape the bottom and sides of the pan to prevent scorching. Do not let the mixture boil.
- Continue cooking for 15-20 minutes, or until the mixture thickens enough to coat the back of a spoon (it should leave a clear trail when you run your finger across it). The temperature should reach about 170-175°F (77-79°C).
- Remove the saucepan from the heat. Immediately stir in the unsalted butter pieces, one at a time, until fully melted and incorporated. Then stir in the vanilla extract.
- For a smoother consistency, you may strain the jam through a fine-mesh sieve into a clean bowl. This removes any tiny bits of cooked egg yolk, though it's optional.
- Pour the warm eggnog jam into clean, sterile jars. Let it cool completely to room temperature before covering tightly with lids. The jam will thicken further as it cools.
- Store refrigerated and enjoy within 2-3 weeks for optimal freshness. Serve with a sprinkle of extra nutmeg if desired.
Notes
For an extra festive touch, consider adding a tiny splash of orange zest. If you prefer a less sweet jam, you can slightly reduce the sugar, but be mindful it might affect the texture. This jam is excellent on everything from brioche and croissants to oatmeal and even as a filling for holiday pastries. Ensure continuous stirring during cooking to prevent the eggs from scrambling and achieve that perfectly smooth, velvety texture. Using a double boiler can also help prevent scorching, especially if you’re new to making custards.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast Spread
- Method: Stovetop
- Cuisine: American Holiday
Nutrition
- Serving Size: 2 tablespoons
- Calories: 180
- Sugar: 22g
- Sodium: 35mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 110mg