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| Cooked Eggnog |
One of the worries about making traditional eggnog is the use of raw eggs in the
mixture and floating raw whipped egg whites on top. Solution: Gently cooking the
eggnog kills any possibly dangerous bacteria in the eggs. If you want to float
something on top, whip cream. Sure it may be over-the-top, but it's once a year ~
For a non-alcoholic version, replace the booze with 2 tablespoons of vanilla
extract.
Do not double this recipe.
Ingredients
3 cups whole milk
3 cups heavy cream
12 large egg yolks
1 1/3 cup sugar
freshly grated nutmeg
1 1/2 cups brandy, Cognac, dark rum, or bourbon
Method
Combine 1 cup of milk and 1 cup of heavy cream and set aside. In a large bowl,
whisk egg yolks, sugar, and 1 teaspoon of freshly grated nutmeg until blended.
Whisk in remaining two cups of milk and two cups cream. Transfer mixture to a
large, heavy saucepan and place over low heat, stirring constantly, until mixture
becomes a little thicker than heavy cream, about 175 degrees. Do NOT overheat,
or mixture will curdle.
Remove from heat and immediately stir in reserved milk and cream mixture. Pour
through a strainer into storage container. Chill thoroughly, uncovered, then stir in
spirits, or vanilla if using. Cover and refrigerate at least 3 hours, or up to 3 days.
Serve sprinkled with freshly grated nutmeg.
mixture and floating raw whipped egg whites on top. Solution: Gently cooking the
eggnog kills any possibly dangerous bacteria in the eggs. If you want to float
something on top, whip cream. Sure it may be over-the-top, but it's once a year ~
For a non-alcoholic version, replace the booze with 2 tablespoons of vanilla
extract.
Do not double this recipe.
Ingredients
3 cups whole milk
3 cups heavy cream
12 large egg yolks
1 1/3 cup sugar
freshly grated nutmeg
1 1/2 cups brandy, Cognac, dark rum, or bourbon
Method
Combine 1 cup of milk and 1 cup of heavy cream and set aside. In a large bowl,
whisk egg yolks, sugar, and 1 teaspoon of freshly grated nutmeg until blended.
Whisk in remaining two cups of milk and two cups cream. Transfer mixture to a
large, heavy saucepan and place over low heat, stirring constantly, until mixture
becomes a little thicker than heavy cream, about 175 degrees. Do NOT overheat,
or mixture will curdle.
Remove from heat and immediately stir in reserved milk and cream mixture. Pour
through a strainer into storage container. Chill thoroughly, uncovered, then stir in
spirits, or vanilla if using. Cover and refrigerate at least 3 hours, or up to 3 days.
Serve sprinkled with freshly grated nutmeg.
