EggNog
Nothing Kicks off the Holiday Season like Eggnog!
click to enlarge
Ingredients:
3 eggs, beaten
1/3 cup sugar
pinch salt
2-1/2 cups whole milk
2 tsp. vanilla
1 cup heavy whipping cream
3 tbsp. powdered sugar
1/2 cup rum (optional)*
1/8 tsp. ground nutmeg
(*If not using rum, replace the liquid with 1/2 cup extra milk)
Preparation:
In a heavy saucepan, combine eggs, 1/3 cup sugar and salt; beat with wire whisk. Gradually stir in milk, beating until mixture is smooth. Cook 10 to 15 minutes over medium heat, stirring constantly, until mixture coats a metal spoon. Remove custard from heat and stir in vanilla. Place saucepan in a large bowl of ice water until custard cools, stirring frequently. Then refrigerate custard until thoroughly chilled. In a large chilled bowl, combine heavy cream and powdered sugar. Beat until stiff peaks form. Stir in rum (if using), then fold whipped cream mixture into the cooled custard. Pour eggnog into serving bowl, and sprinkle with nutmeg.
Serve immediately. 10 servings.
Appeared in print on 12.03.08.
3 eggs, beaten
1/3 cup sugar
pinch salt
2-1/2 cups whole milk
2 tsp. vanilla
1 cup heavy whipping cream
3 tbsp. powdered sugar
1/2 cup rum (optional)*
1/8 tsp. ground nutmeg
(*If not using rum, replace the liquid with 1/2 cup extra milk)
Preparation:
In a heavy saucepan, combine eggs, 1/3 cup sugar and salt; beat with wire whisk. Gradually stir in milk, beating until mixture is smooth. Cook 10 to 15 minutes over medium heat, stirring constantly, until mixture coats a metal spoon. Remove custard from heat and stir in vanilla. Place saucepan in a large bowl of ice water until custard cools, stirring frequently. Then refrigerate custard until thoroughly chilled. In a large chilled bowl, combine heavy cream and powdered sugar. Beat until stiff peaks form. Stir in rum (if using), then fold whipped cream mixture into the cooled custard. Pour eggnog into serving bowl, and sprinkle with nutmeg.
Serve immediately. 10 servings.
Appeared in print on 12.03.08.
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