If you’ve never heard of boiled custard, you certainly wouldn’t be alone, even if you can trace your Southern roots back five or six generations. This thick, luxuriously rich drinking custard is beloved in certain parts of the South, especially Southern Appalachia and in Mississippi and Alabama (at least per our staff’s family recollections), but other Southerners might think you’re talking of eggnog by another name.

The truth is, eggnog and boiled custard share some similarities, but they are wholly different. Boiled custard is thick—and let us emphasize that again. It is thick, but it’s velvety and smooth, made by combining eggs and sugar, then slowly simmering with milk until just warmed through.

Despite its name, it is in fact not boiled. (The “boiled” comes from what it’s made in, not the cooking technique.) Boiling this mixture would ruin it, and no one wants that. Instead, slowly simmer the custard just until it comes to temp, and then immediately cool it so it thickens up nicely without curdling.

Traditionally, boiled custard is a non-alcoholic drink, but you could spike some with bourbon, brandy, or rum if you wished. And you can give it more seasoning, too, with nutmeg or allspice. But purists will tell you this holiday drink needs neither. Just dish it up into a teacup (or any cup you can find, honestly), and serve it to friends and family alike. Happy holidays!

Is Boiled Custard Served Hot Or Cold?

Boiled custard is typically served cold. After letting it cool down to room temperature, it is refrigerated until chilled. It gets thicker as it cools and develops a rich, creamy texture. Some people use it as a sauce for a cake, and in that case, it can be served warm or room temperature.

Tips from the Southern Living Test Kitchen

Whether you’re curious about this drinking custard or trying to recreate your grandmother’s recipe, the Southern Living Test Kitchen have a few smart tips to pass along before you start cooking:

• If there is only one tip we can give about cooking custard, it is to go low and slow. Medium-low heat is your best friend because higher heat can cook your eggs faster, which changes the texture.
• Instead of a double boiler, we recommend cooking the custard in a heavy-bottomed saucepan and straining it into a bowl that is placed on ice. This helps stop the cooking process sooner and reduces the chances of the custard getting overcooked and scorched.
• Boiled custard can be stored in the refrigerator for up to three days. To keep it fresh, make sure it’s tightly covered in an airtight container to prevent it from absorbing orders from other foods and from drying out.
• We do not recommend freezing boiled custard because the texture will change completely.
• The custard is ready when it thickens enough to coat the back of a spoon and you can draw a line through it with your finger.