Paula Deen's recipe is a traditional one with whole milk, sugar, egg yolks, butter and vanilla extract. Her eggnog recipe can double as a custard sauce. Boiled custard is a southern dish, also called Crème Anglaise, which translates as "English cream."
The basic recipe for Paula Deen's boiled custard is 1 1/2 cups whole milk, 2/3 cup sugar, 6 large egg yolks, 2 tablespoons softened unsalted butter and 1/2 teaspoon vanilla extract. The recipe makes eight servings.
Place milk and sugar in a medium saucepan over medium heat. Whisk constantly. Whisk together egg yolks in a medium bowl. Slowly incorporate the hot milk into the egg mixture. Return the mixture to the saucepan.
Heat the custard over low heat about 5 minutes or until thickened slightly, stirring constantly. Do not let the mixture come to a simmer or the eggs will curdle. The mixture should be thick enough to coat the back of a spoon. Remove from heat and melt the butter into the custard. Add vanilla, and immediately strain the custard into a small bowl. Place it in refrigerator to cool.
Eggnog ingredients are 6 separated eggs, 3/4 cup sugar, 1 pint heavy cream, 4 pints milk, 1/2 pint bourbon and 1 tablespoon vanilla. This makes eight to 10 servings.
Beat egg yolks in bowl with the 1/2 cup of sugar until it is thick. In another bowl, beat egg whites with 1/4 cup of sugar until it thickens. In a third bowl, beat the cream until it is thick. Add the cream to the yolks, fold in the egg whites, and add the milk, Bourbon, vanilla and a pinch of nutmeg, if desired. Let it chill, and serve it as a sauce or eggnog in a large punch bowl.
To avoid the risk of Salmonella or other food-borne illness, use fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells in the eggnog.