Saturday, 4 December 2010

Eggnog

This song put me in the mood to make some eggnog. So I went searching on the web for a non-alcoholic Eggnog recipe. I found it!! But look at this first.

 

Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour, 5 minutes
Ingredients:
  • 6 large eggs, plus 2 yolks
  • 1/2 cup, plus 2 tablespoons sugar
  • 1/4 teaspoon salt
  • 4 cups whole milk
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon grated nutmeg
  • 1/4 cup heavy cream, whipped to soft peaks
  • Additional grated nutmeg for garnish
Preparation:

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 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 45 to 60 minutes.
Strain mixture through a fine sieve into a large bowl to remove any accidental small cooked bits of egg. Add vanilla extract and nutmeg, stirring 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 eggnog in chilled cups or glasses and garnish with a sprinkle of nutmeg.

Will make a batch soon. First have to buy the ingredients. So going shopping now.

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