Eggnog with Brandy, Bourbon, or Rum
shared by Jennifer
Details:
-
PT5M
- Prep Time: 5 Minutes PT30M
- Cook Time: 30 Minutes PT35M
- Total Time: 35 Minutes
- Difficulty: Novice
- Serves: 12-16 people
- Cuisine: American
Combine eggs, egg yolks, sugar, and salt in a heavy 3- or 4-quart pan, whisking until well-combined. Continue whisking while pouring milk in a slow, steady
Ingredients:
- 6 large eggs, plus 2 yolks
- 1/2 cup, plus 2 Tablespoons sugar
- 1/4 teaspoon salt
- 4 cups whole milk
- 1/2 cup brandy, bourbon, or dark rum
- 1 Tablespoon
- 1/2 teaspoon grated nutmeg
- 1/4 cup heavy cream, whipped to soft peaks
- Additional grated nutmeg for garnish
Directions:
- Combine eggs, egg yolks, sugar, and salt in a heavy 3- or 4-quart pan, whisking until well-combined.
- Continue whisking while pouring milk in a slow, steady stream until completely incorporated. Turn on the burner to lowest possible heat setting.
- Place pan on burner and stir mixture continuously until an instant-read thermometer reaches 160 degrees F. and the mixture thickens enough to coat the back of a spoon. Be patient. This should take about 25 to 30 minutes.
- Strain mixture through a fine sieve into a large bowl to remove any accidental small cooked bits of egg. Add brandy, bourbon, or dark rum, plus vanilla extract, and nutmeg.
- Stir to combine. Pour into a glass pitcher, decanter, or container and cover with a lid or plastic wrap. Refrigerate this egg custard mixture to chill at least 4 hours or up to 3 days before finishing.
- When ready to serve, pour heavy cream into a bowl and whip until it forms soft peaks. Fold whipped cream into cold custard mixture until combined.
- Serve in chilled cups or glasses and garnish with a sprinkle of nutmeg.