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Holiday Eggnog
 
recipe image
Prep Time: 0 Minutes
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 16
I got it from Cook's Illustrated (#29) December 1997 issue. My farvorite issue of any cooking mag.
Ingredients:
6 large eggs, plus
2 egg yolks
10 tablespoons sugar
1/4 teaspoon salt
4 cups whole milk
1/2 cup brandy or 1/2 cup bourbon or 1/2 cup dark rum or 1/2 cup spiced rum (my favorite)
1 tablespoon vanilla extract
1/2 teaspoon grated nutmeg, plus extra for garnish
1/2 cup heavy cream, whipped to soft peaks (after chilled)
Directions:
1. Whisk eggs, yolks, sugar, and salt in heavy sauce pan (off heat).
2. Stir in milk, 1/2 cup at a time, blending well after each addition.
3. Heat slowly over lowest possible heat until custard registers 160 degrees on instant read thermometer, thickens, and coats back of spoon.
4. 25-30 minutes.
5. Pour custard through sieve into a large bowl.
6. stir in liquor, vanilla, grated nutmeg.
7. cover with plastic and refrigerate until well chilled.
8. Just before serving whip cream in medium bowl to very soft peaks and gently fold into custard mixture until incorporated.
9. Serve in chilled cups and garnish with nutmeg.
By RecipeOfHealth.com