Eggnog

[enagee]

Thought you all might like to try this... its delicious. 

No need to fear raw eggs in eggnog. The eggs are gently cooked to kill any potential bacteria in this eggnog
recipe. Since it contains alcohol. Be sure to check the notes if you plan on increasing the alcohol so you can make
adjustments. You will want to keep this rich and creamy eggnog on hand all through the holidays.


Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Yield: 12 to 16 servings


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 (see Notes)

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 or 71c. 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.


Yield: 12 to 16 eggnog servings


Notes: If you would like a more potent eggnog and want to add more alcohol, you will need to make a minor adjustment to maintain consistency.

Simply increase the liquor amount to 1 cup and the heavy cream to 3/4 cup.

[oldleatherlungs]

How many eggs in this recipe ?

[enagee]

OOOPS missed the main bit out oldleatherlungs now added.