Why This Recipe Works
We wanted a rich eggnog recipe with a relatively thick, creamy texture. Starting with a standard custard recipe (six eggs to 4 cups milk to 1/2 cup sugar), we tinkered around to find improvements. To enhance the custard's flavor and richness, we added two extra egg yolks; a little more sugar and a bit of salt also improved the flavor. Many eggnog recipes, though not all, called for the milk to be added to the beaten eggs very gradually. Upon trying this, we found that it did indeed make for a smoother texture.