|
|
| Ingredients: |
12 eggs, separated
1 cup sugar (up to 1/2 more if you like it sweeter)
3 cups whole milk
1 - 2 cups (see notes) heavy whipping cream
|
3 cup half and half
1 1/4 teas. fresh nutmeg
|
| Cooking
Instructions: |
|
In a large saucepan, scald the 3 cup milk. In the top of a large double boiler over barely simmering water, start to warm the 12 egg yolks, stirring often with a whisk. Add the sugar and stir constantly to dissolve. Slowing pour in the scalded milk in a thin stream, beating to blend carefully without curdling the egg yolks. Once the milk/egg yolks/ sugar mixture is blended, raise the heat just a bit to make the double boiler simmer (but not boil). Cook yolk mixture slowly until it is a thin custard, and will coat the back of a spoon. Remove from heat, stir in nutmeg, and pour into two 1/2 gallon containers, adding the half-and-half evenly between the 2 containers. Refrigerate the base overnight. Just before serving, whip the cream with 1 Tbsp. sugar. In a separate bowl, whip the eggs whites to fairly stiff peaks. In your punch bowl, fold together the custard base and egg whites, then top with the whipped cream. ,Yeilds just over a gallon [If you want to spike it before serving, use about 2 cups of decent bourbon -- that's if you're Southern! |
| Additional
Comments: |
| This eggnog uses a custard base and is not as sweet as some. I leave the alcohol out of the mixture and let people add their own or drink it plain. You'll want to whip up another cup or so of cream if you have lots of non-liquor drinkers. I make up several batches of the custard base a day or two in advance to season it, and whip up the cream and egg whites just before serving. Bottoms Up!! |
|
|
|
|
