If you adore rich, velvety spreads with a festive twist, then you are going to fall head over heels for this Snowball Eggnog Curd Recipe. This luscious treat captures the creamy warmth of eggnog combined with bright, zesty lemon and a buttery finish that just melts in your mouth. Perfect for cozy winter mornings or as a delightful holiday gift, this curd is an irresistible blend of smooth texture and celebratory flavor that will soon become a staple in your kitchen.
Ingredients You’ll Need
Creating the Snowball Eggnog Curd Recipe is wonderfully simple, and each ingredient plays a starring role in delivering that perfect balance of taste, texture, and color. From the tangy brightness of lemon to the rich indulgence of butter and the unique essence of Advocaat or eggnog liqueur, every component is essential for that signature curd magic.
- 200 g caster sugar: Provides the sweetness needed to balance tartness and creates a smooth, glossy finish.
- 2 unwaxed lemons (zested and 1 juiced, about 35 mls): Offers vibrant citrus notes and natural acidity that brighten the curd beautifully.
- 35 mls Advocaat or eggnog liqueur: Adds a creamy, spiced depth that’s truly the heart of this recipe.
- 55 g unsalted butter (cubed): Creates richness and a silky texture as it melts into the curd.
- 2 large free range eggs (beaten): Acts as a thickening agent, giving the curd a luscious, custard-like consistency.
How to Make Snowball Eggnog Curd Recipe
Step 1: Melt and Mix the Base
Begin by combining the sugar, Advocaat or eggnog liqueur, lemon juice, lemon zest, and cubed butter in a pan set over low heat. Take your time melting the mixture gently as this slow melding ensures the flavors combine seamlessly without burning. Watch as the butter softens and the sugar dissolves, creating a fragrant and inviting base ready for the eggs.
Step 2: Incorporate the Eggs
Bring the pan to medium heat and start whisking in the beaten eggs, adding them in a continuous, steady stream. Whisk vigorously and consistently to prevent the eggs from scrambling. This step is critical because it gently cooks the eggs while thickening the mixture, turning it into that luxuriously creamy curd that clings to your spoon.
Step 3: Thicken the Curd
Within about a minute, you’ll notice the mixture thickening visibly. Keep whisking until the curd coats the back of a spoon perfectly. This is your signal that the curd is ready and has achieved the ideal texture—silky and smooth without being runny.
Step 4: Jar and Seal
Immediately pour the curd into hot sterilized jars to keep it fresh and safe. This quick transfer helps lock in flavor and prevents a skin from forming. Seal the jars tightly with their lids once filled for the best preservation.
Step 5: Cool and Store
Allow the jars to cool completely before storing them in the fridge. This cooling process helps the curd set fully, reaching that perfect spreadable consistency.
Step 6: Enjoy Your 300 ml Batch
This recipe yields roughly 300 ml, filling one medium-sized jar—ideal for gifting or indulging in your own snowy treat at home.
How to Serve Snowball Eggnog Curd Recipe
Garnishes
Garnishing your Snowball Eggnog Curd is a joy in itself! Sprinkle a little freshly grated nutmeg or cinnamon on top to echo the warm spices of the eggnog. Alternatively, a twist of lemon zest adds a fresh, bright contrast that elevates every spoonful.
Side Dishes
This curd pairs beautifully with crusty bread, toasted English muffins, or buttery scones. It’s also divine dolloped on pancakes or waffles, bringing a festive flair to any brunch spread. For something extra indulgent, try it swirled into vanilla yogurt or layered into a trifle.
Creative Ways to Present
Impress your guests by serving the curd in tiny glass jars tied with ribbon as charming table favors. You can also create elegant dessert shooters layered with whipped cream and crushed ginger snaps for a sophisticated twist. Another fun idea is to use it as a filling for pâte sucrée tartlets, adding a burst of eggnog-flavored brightness.
Make Ahead and Storage
Storing Leftovers
Store any leftover Snowball Eggnog Curd in an airtight jar in the refrigerator, where it will keep its freshness for about three weeks. Always use a clean spoon to scoop out servings to avoid contamination and prolong its shelf life.
Freezing
While freezing curd is possible, it may slightly alter the texture once thawed. If you choose to freeze it, place the curd in a freezer-safe container with some headspace for expansion. Thaw it gently in the fridge to minimize any separation, stirring well before serving.
Reheating
When ready to use, gently warm the curd in a bowl over simmering water or microwave it briefly in short bursts, stirring in between. Avoid overheating to keep the silky texture intact and prevent curdling.
FAQs
Can I use store-bought eggnog instead of Advocaat?
Yes! While Advocaat provides a richer, eggy liqueur flavor, a good-quality store-bought eggnog works beautifully in this recipe, offering the same creamy depth.
Is it safe to use raw eggs in this curd?
The eggs are gently cooked in the curd mixture until it thickens and reaches a boiling point, making them safe to eat. Just be sure to whisk continuously to prevent curdling and ensure even cooking.
Can I make this curd without alcohol?
Absolutely. Simply substitute the Advocaat or eggnog liqueur with an equal amount of milk or cream for a non-alcoholic version. The curd will still have lovely flavor, though a bit less spicy.
How long will the curd keep in the fridge?
Stored in a sterilized jar with a tight lid, the curd will last for about three weeks in the refrigerator. Always check for changes in texture or smell before using.
What are some other ways to enjoy this curd?
Beyond spreading it on bread, try folding it into whipped cream for a festive frosting, or adding a spoonful to hot chocolate for a creamy twist. It’s also fantastic drizzled over fresh fruit or ice cream.
Final Thoughts
I truly encourage you to give this Snowball Eggnog Curd Recipe a try. It’s a straightforward yet indulgent way to bring festive cheer into your kitchen with every spoonful. Whether enjoyed on toast, stirred into desserts, or gifted to loved ones, it’s guaranteed to become one of your favorite holiday traditions.
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Snowball Eggnog Curd Recipe
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 300 mls (1 medium-sized jar)
- Category: Condiment
- Method: Stovetop
- Cuisine: British
- Diet: Halal
Description
Snowball (Eggnog) Curd is a rich and creamy curd made with lemon, sugar, butter, eggs, and the festive twist of Advocaat or eggnog liqueur. This velvety topping or spread offers a tangy, smooth flavor with a lovely aroma, perfect for holiday treats, desserts, or to enjoy on toast. It is quick to prepare, cooks in minutes on the stovetop, and stores well in the refrigerator.
Ingredients
Curd Ingredients
- 200 g caster sugar
- 2 unwaxed lemons (both finely zested and 1 juiced; yielding 35 mls lemon juice)
- 35 mls Advocaat or eggnog liqueur
- 55 g unsalted butter (cubed for quicker melting)
- 2 large free range eggs (beaten)
Instructions
- Melt Ingredients: Put the sugar, Advocaat or eggnog liqueur, lemon juice, lemon zest, and cubed butter into a pan and melt on low heat, stirring gently until the butter is fully melted and ingredients are combined.
- Incorporate Eggs: Gradually whisk in the beaten eggs in a continuous stream over medium heat, making sure to keep whisking constantly to prevent curdling.
- Thicken the Curd: Continue whisking as the mixture heats up and reaches a boil. The curd should visibly thicken within a minute and is ready when it coats the back of a spoon.
- Jar the Curd: Immediately pour the hot curd into hot sterilized jars and seal them with lids while still warm to ensure freshness.
- Cool and Store: Allow the jars to cool to room temperature, then store them in the refrigerator. The curd will keep for about 3 weeks refrigerated.
- Yield: This recipe makes approximately 300 mls (equivalent to one medium-sized jar) of Snowball (Eggnog) Curd.
Notes
- Use fresh, unwaxed lemons to achieve the best zest and juice flavor.
- Whisk continuously when adding the eggs to prevent scrambling.
- Store in sterilized jars to increase shelf life.
- Consume within 3 weeks for optimal freshness and flavor.
- Advocaat or eggnog adds a subtle festive flavor but can be substituted with any eggnog liqueur or omitted for a non-alcoholic version.
