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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. |
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