Home Made Eggnog - Tilted Forum Project Discussion Community

kurty[B] · 12-16-2004, 12:52 PM

Taken from Whistling Elves' Eggnog Recipes

Quote:

New Wave Eggnog

The cooked egg yolks make this the nog of choice for cooks who prefer to avoid raw eggs. Eggnog should be chilled at least 4 hours before serving and served within 24 hours. Serves: 16

4 C half-and-half or milk
1 1/2 cups sugar
12 large egg yolks
1/2 C dark rum
1/2 C brandy
1/4 C bourbon
2 C heavy cream
1 pint high-quality vanilla ice cream Freshly grated nutmeg, for serving

1. In a medium saucepan over medium heat, stir the half-and-half with the sugar until the sugar dissolves and the mixture is hot.
2. In a medium bowl, whisk the egg yolks. Gradually whisk in some of the hot mixture. Return to the saucepan and cook over low heat, stirring constantly, until the mixture is thick enough to coat a spoon (a thermometer will read 180 degrees F), about 3 minutes.
3. Strain into another medium bowl. Cool completely. Whisk in the rum, brandy and bourbon. Cover and refrigerate until well chilled, at least 4 hours.
4. In a chilled, medium bowl, beat the heavy cream just until stiff. Fold into the chilld custard. Pour into a punch bowl and add the ice cream. Grate the nutmeg over the eggnog, and serve chilled.

Prep/Cook:
Prep time: 5 minutes
Cook time: 3 minutes
Nutritional Information:
Calories: 290 Carbs: 25 Fat: 18g
Protein: 5 grams

I'm a big fan of this recipe. It takes some effort, and the prep and cook times are WAY off, but all in all it is well worth it (if you like egg nog).