See more
Photo: Iain Bagwell; Styling: Caroline M. Cunningham  

Milk Punch Frozen Custards

For a formal fete, freeze the custards in elegant wine glasses or brandy snifters. For a casual gathering, use small milkshake glasses or punch cups.

Southern Living DECEMBER 2013

  • Yield: Makes 8 servings
  • Hands-on: 20 Minutes
  • Total: 6 Hours, 35 Minutes


  • 3 large pasteurized eggs
  • 2 large pasteurized egg yolks
  • 3/4 cup sugar
  • 1/2 cup brandy
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 1/2 cups heavy cream
  • Garnishes: sweetened whipped cream, freshly grated nutmeg, red sugar crystals


1. Pour water to depth of 1 inch into bottom of a double boiler over medium heat; bring to a boil. Reduce heat to low, and simmer. Whisk together eggs, egg yolks, and next 4 ingredients in top of double boiler over simmering water, and cook, stirring constantly, 8 minutes or until thickened. Remove from heat; cool completely, stirring often.

2. Meanwhile, beat cream at high speed with an electric mixer 3 minutes or until soft peaks form. Stir one-third whipped cream into cooled egg mixture until blended. Fold in remaining whipped cream. Spoon mixture into 8 (8-oz.) cups or glasses, filling half full; cover with plastic wrap. Freeze 6 hours to 2 days.


Go to Full Version of

Milk Punch Frozen Custards Recipe