Eggnog Custard Filling
Makes 2 cups
  • 1 cup (240 grams) half-and-half
  • ½ cup (120 grams) whole milk
  • 1 tablespoon (15 grams) dark spiced rum
  • 2 teaspoons (8 grams) vanilla extract*
  • 6 large egg yolks (112 grams)
  • ⅓ cup (67 grams) castor sugar (see Note)
  1. In a medium saucepan, heat half-and-half, milk, rum, and vanilla over medium heat, stirring frequently, just until bubbles form around edges of pan. (Do not boil.) Remove from heat.
  2. In a medium bowl, whisk together egg yolks and sugar. Slowly pour in hot milk mixture, whisking constantly. Strain mixture through a fine-mesh sieve. Use immediately.
*We used Heilala Vanilla Extract.
Note: To make castor sugar, in the container of a blender or the work bowl of a food processor, blend or pulse ⅓ cup (67 grams) granulated sugar in short bursts, 2 to 3 times, until sugar becomes superfine. If sugar reaches a powdery consistency, you’ve gone too far.
Recipe by Bake from Scratch at