Egg-Nog Sauce

Perfect with Christmas pudding


  • 570 ml whipping cream (lightly whisked)
  • 250 ml milk
  • 5 eggs
  • 200 g caster sugar
  • 1/2 tsp natural vanilla extract
  • 1/2 tsp freshly grated nutmeg
  • 180 ml brandy
  • 60 ml dark rum


  1. Heat the cream and milk to just below boiling point. 2. Remove from the heat. In a large bowl, whisk the eggs for 2-3 minutes, until very frothy.
  2. Gradually whisk in the sugar. Place the bowl over a pan of barely simmering water and heat gently, stirring all the time with the whisk.
  3. Pour in the hot milk and cream. Add the vanilla, half the nutmeg, the brandy and rum. Continue to stir until the mixture has thickened and lost its eggy flavour.
  4. Do not allow the mixture to get too hot or it will curdle. Sprinkle with the remaining nutmeg and serve with the Irish-American Christmas pudding.


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