Country Living (USA)

Old-Fash­ioned Eggnog

- Food · Comfort Food · Eggs · Cooking


1 hour,

15 min­utes MAKES

16 serv­ings (11 cups)

1 cup heavy cream

2 tea­spoons pure vanilla ex­tract

2 cin­na­mon sticks, bro­ken

1/4 tea­spoon freshly grated nut­meg, plus more for serv­ing 4 cups whole milk, di­vided 8 large eggs, sep­a­rated

3 /4 cup gran­u­lated su­gar

Pinch of kosher salt 3/4 to 1 cup dark rum, bour­bon, or co­gnac

1. Com­bine heavy cream, vanilla, cin­na­mon, nut­meg, and 2 cups milk in a medium saucepan. Bring to a sim­mer over medium heat un­til tiny bub­bles be­gin to ap­pear around the edge of the pot (do not let it boil), 2 to 3 min­utes. Re­move from heat and let steep 30 min­utes.

2. Mean­while, beat egg yolks with an elec­tric mixer on medium speed un­til com­bined. Grad­u­ally beat in su­gar and salt. In­crease speed to high and beat un­til thick and very pale in color, 2 to 3 min­utes.

3. Strain spiced cream mix­ture, dis­card­ing solids; re­turn liq­uid to pot. Slowly beat 1 cup warm cream mix­ture into yolk mix­ture on low speed. Re­turn to pot with cream mix­ture. Cook over medium heat, stir­ring con­stantly with a rub­ber spat­ula, un­til mix­ture coats the back of the spat­ula, 9 to 10 min­utes.

4. Place the pot over a large bowl filled with ice wa­ter and let cool, stir­ring oc­ca­sion­ally, un­til chilled, 20 to 30 min­utes. Stir in rum, bour­bon, or co­gnac and re­main­ing 2 cups milk.

5. Just be­fore serv­ing, beat egg whites with an elec­tric mixer un­til soft peaks form, 1 to 2 min­utes; fold into eggnog. Serve topped with grated nut­meg.

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