Capital Eggnog (Food Network Kitchens) |
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Prep Time: 220 Minutes Cook Time: 30 Minutes |
Ready In: 250 Minutes Servings: 12 |
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Ingredients:
6 cups whole milk |
2 cups heavy cream |
1/8 teaspoon freshly grated nutmeg, plus more for sprinkling |
12 large pasteurized egg yolks |
2 cups sugar |
bourbon or praline- flavored liqueur (optional) |
Directions:
1. Heat the milk, cream and nutmeg in a saucepan over medium heat, stirring occasionally, until steaming, 5 to 7 minutes. Reduce the heat to low and keep warm.
2. Whisk the egg yolks and sugar in a separate saucepan until smooth. Cook over low heat, whisking constantly, until the mixture coats a spoon and registers 160 degrees F on a thermometer, about 25 minutes. Remove from the heat and gradually whisk in the warm milk mixture. Let cool 30 minutes.
3. Transfer the eggnog to a pitcher, cover and refrigerate until cold, at least 3 hours and up to 1 day. Pour 1 to 2 tablespoons bourbon into each glass. Top with the eggnog and sprinkle with nutmeg.
4. Photograph by Devon Jarvis/Studio D
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