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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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Published in Dec. 2008 in Martha Stewart Living magazine. To avoid salmonella poisoning use pasteurized eggs. Ingredients:
6 large eggs, separated |
3/4 cup superfine sugar |
2 cups whole milk |
3 cups heavy cream, plus more for garnish |
1/2 cup bourbon, preferably maker's mark |
1/4 cup dark rum, preferably mount gay |
1/4 cup cognac, preferably remy martin grand cru |
freshly grated nutmeg, for sprinkling |
Directions:
1. Beat yolks in a very large bowl until thick and pale. Slowly beat in sugar. Whisk in milk and 2 cups cream. Mix in bourbon, rum, and Cognac. Cover, and refrigerate for up to 1 day.
2. Just before serving, beat whites until stiff peaks form. Fold whites into eggnog. Whisk remaining 1 cup cream until stiff peaks form, and fold into eggnog. (Alternatively, you can fold half the whipped cream into eggnog, and top with remaining half.) Sprinkle with nutmeg.
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