Holiday Eggnog

Jacq's Note:

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.

• Total Time: 30 mins
• Prep Time: 0 mins
• Cook Time: 30 mins

Ingredients:

Servings: 12

• 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.

Reviews

[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

[Chef Lainie]

very good even without the rum

[Flautatime]

Soooo good! I used spiced rum and served it to friends I had over. Everyone really liked it. I ended up using skim milk and although I am sure it was not as thick as it might have been with whole milk, I thought it was amazing. Thanks for posting this!