Holiday Eggnog

READY IN: 30mins
Recipe by Jacq

great recipe that I wish I could take the credit for! I got it from Cook's Illustrated (#29) December 1997 issue. My farvorite issue of any cooking mag.

Top Review by Charlorae

I am addicted... cant... stop... drinking... Made without Rum I usually hate egg nog. I guess it just has to be homemade. Leftovers make a WONDERFUL ICE CREAM. Yummy

Ingredients Nutrition

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.

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