Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Boozey Rich Eggnog From a Cooked Base

Empty starEmpty starEmpty starEmpty starEmpty star

Your rating

Recipe

 

Yield

servings

Prep

25 min

Cook

1470 min

Ready

1495 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
1 quart milk
Camera
1 each vanilla bean
or 1 tablespoon vanilla extract
* Camera
12 large eggs
yolks
Camera
2 cups sugar
Camera
1 cup dark rum
*
2 cups bourbon whiskey
* Camera
1 cup cognac
or other brandy
* Camera
8 large eggs
whites
Camera
3 tablespoons sugar
Camera
1 quart cream
* Camera
1 x nutmeg
fresh, grated
* Camera

Ingredients

Amount Measure Ingredient Features
0.9 l milk
Camera
1 each vanilla bean
or 1 tablespoon vanilla extract
* Camera
12 large eggs
yolks
Camera
473 ml sugar
Camera
237 ml dark rum
*
473 ml bourbon whiskey
* Camera
237 ml cognac
or other brandy
* Camera
8 large eggs
whites
Camera
45 ml sugar
Camera
0.9 l cream
* Camera
1 x nutmeg
fresh, grated
* Camera

Directions

For Base:

In a heavy medium-sized saucepan, barely boil the milk with the vanilla bean, which has beens split lengthwise, scraped with the back edge of a knife and added to the milk--seeds, pod, and all (if using vanilla extract, you'll add it after eggnog base has cooked).

Meanwhile, place a large fine-mesh strainer over a bowl set in a large bowl of ice.

Beat the yolks and sugar together in the top of a double boiler, by hand or with electric beaters, until thick and smooth, about 1 minute.

Whisk in the hot vanilla milk.

Cook in the double boiler set over simmering water, stirring constantly all around the bottom and corners with a rubber or wooden spatula.

In time, foam will subside.

The eggnog base is done when it coats a wooden spoon without bare spots, 12 to 15 minutes.

Immediately pour through strainer, stirring to cool.

When cool to the touch, slowly whisk in all liquors (if using vanilla extract instead of vanilla bean, add this now, too).

Store eggnog base in refrigerator overnight or up to three days, to ripen.

To Complete Egg Nog:

At serving, remove vanilla bean and pour eggnog base into a large punch bowl.

Beat egg whites with 3 tablespoons sugar to stiff peaks; fold into eggnog mixture.

Beat cream to stiff peaks and fold it in, too. Let some lumps of the cream and egg whites float on surface.

Sprinkle with nutmeg.

Serve immediately, using a ladle.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 603g (21.3 oz)
Amount per Serving
Calories 90230% from fat
 % Daily Value *
Total Fat 30g 46%
Saturated Fat 11g 54%
Trans Fat 0g
Cholesterol 1077mg 359%
Sodium 450mg 19%
Total Carbohydrate 41g 41%
Dietary Fiber 0g 0%
Sugars g
Protein 79g
Vitamin A 34% Vitamin C 1%
Calcium 42% Iron 26%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe