I know that the Holidays are over, but classic eggnog has always been one of my favorite treats. My mother used to make a variation of this recipe quite often when I was I child. It was almost surreal to see Alton Brown demonstrating my mom's eggnog recipe. If an amazing chef like Alton Brown uses this recipe, at least I know it's good...right? The original recipe (the one my mother used to make) is not heated, but I will outline the heated version of the recipe for those who want it.
Ingredients:
4 egg yolks
1/3 cup sugar, plus 1 tablespoon
1 pint whole milk
1 cup heavy cream
1 1/4 ounces bourbon (optional)
1 1/4 ounces dark rum (optional)
1 teaspoon freshly grated nutmeg
4 egg whites
Chilled Version:
Beat the egg yolks until they are lighter in color and texture. Gradually add the 1/3 cup of sugar to the egg yolks. For convenience, the milk and heavy cream can be combined before gradually adding them to the egg yolk mixture. Add the nutmeg. If adding bourbon and/or rum, add them to the egg yolk mixture and ensure that the mixture is well blended. Set the mixture in the refrigerator to chill.
Use clean beaters/whisk to beat the egg whites and 1 tablespoon of sugar to soft peaks. Fold the egg whites into the egg yolk mixture. Serve chilled.
Heated Version:
Combine the milk, heavy cream, and nutmeg in a medium sauce pan. Heat to just boiling (bubbles around the edge of the liquid) over medium heat. In a separate bowl (preferably metal), whisk the egg yolks and 1/3 cup of sugar just like in the above instructions. When the milk mixture is ready, temper the egg yolks by gradually adding one ladle of the milk mixture to the yolks while briskly whisking the yolks the entire time. This will incorporate the hot milk into the egg yolks without leaving pieces of cooked egg.
Use clean beaters/whisk to beat the egg whites and 1 tablespoon of sugar to soft peaks. Fold the egg whites into the egg yolk mixture. If adding bourbon and/or rum, stir it in. Serve warm or chilled.
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