Prep 5 mins
Cook 1 hr 30 mins
I noticed not a lot of egg nogs, and I'm not daring enough to try an uncooked one. This comes from Joy of Cooking, I've made it 2 going on to 3 years running now, and it's the richest I've had. Which means I'm making it every year. The book warns to not double the recipe. It's kind of ponderous but so well worth the effort.
- 1 cup milk
- 1 cup heavy cream
- 12 large egg yolks
- 1 1⁄3 cups sugar
- 1 teaspoon freshly grated nutmeg
- 2 cups milk
- 2 cups heavy cream
- 1 1⁄2 cups brandy or 1 1⁄2 cups cognac or 1 1⁄2 cups rum (light or dark) or 1 1⁄2 cups Bourbon or 2 tablespoons vanilla
- Combine first two ingredients and set aside.
- Whisk together egg yolks, sugar, and nutmeg until blended.
- Whisk the extra milk and heavy cream into the egg yolk mixture.
- Transfer egg yolk mixture to a heavy saucepan and cook over low heat, stirring constantly, until the mixture thickens slightly more than heavy cream (about 175 degrees F).
- Be careful or it will curdle if you overheat it.
- Remove from heat and stir in the reserved milk and cream.
- Strain into a storage container and chill thoroughly, uncovered.
- Stir in the booze (or vanilla for alcohol free egg nog).
- Cover and refrigerate for at least 3 hours.
- Serve sprinkled with freshly grated or ground nutmeg.