Deluxe Eggnog
This recipe calls for raw egg yolks; if you are concerned about a risk of salmonella, use pasteurized eggs, such as Davidson’s brand. For food safety, the authors caution against reducing the amount of alcohol. If you would like to use less booze, make the eggnog with pasteurized eggs, or follow the variation below for a cooked eggnog. The egg yolk mixture needs to be refrigerated for 1 hour, and the finished eggnog must be chilled for at least 3 hours. According to the authors, the eggnog will keep in the refrigerator “indefinitely.” They’ve enjoyed some batches for up to a year. The recipe doubles easily.
Makes 71⁄ cups (15 servings) 2
6 large egg yolks
2 cups (8 ounces) confectioners’ sugar
1 cup light rum
1 quart heavy cream or half-and-half
1 cup cognac or Asbach brandy
1⁄ cup orange liqueur, such as
2
Grand Marnier or Cointreau
Freshly grated nutmeg, for garnish
In a large bowl, beat the egg yolks with a whisk until light in color. Gradually whisk in the confectioners’ sugar and then the rum. Transfer the bowl to the refrigerator and let it rest there, uncovered, for 1 hour to dispel the eggy taste.
Whisking constantly, add the heavy cream or halfand-half, cognac and orange liqueur. Refrigerate, covered, for at least 3 hours. Serve, garnishing each cup with freshly grated nutmeg.
Variation: To make cooked eggnog, whisk the egg yolks with the sugar in a large bowl. In a large saucepan, heat 2 cups of the heavy cream over medium-low until steaming. While whisking, slowly add about half of the hot cream to the egg yolks. Then slowly pour the mixture back into the saucepan, stirring constantly. Cook, stirring, until the mixture thickens a little and reaches a temperature of 175 degrees. Do not overheat or the mixture will curdle. Remove from the heat and immediately stir in the remaining 2 cups of heavy cream. Strain, cool completely and chill until cold. Stir in the rum, cognac and orange liqueur. Cover and refrigerate for at least 3 hours before serving.
Per serving (based on cup servings, using heavy cream): 390 calories, 16 g saturated fat, 165 mg cholesterol, 0 mg sodium, 17 g carbohydrates, 0 g dietary fiber, 15 g sugars, 1 g protein
Adapted from “Joy of Cooking” by Irma S. Rombauer, Marion Rombauer Becker, Ethan Becker, John Becker and Megan Scott. Scribner, 2019.