Egg Nog

serves 4 – 6

Custard

1 c Whole milk

1 c Heavy Cream

½ Vanilla Bean Split or 2 tsp extract

4 Lg Egg yolks 

1/3  c Sugar 

¼ t ground cloves

Pinch of Salt

Bring milk, cream and vanilla to a simmer. Let steep, covered, for 15 min. If using a vanilla bean, scrape out seeds and discard the pod. Whisk egg yolks, sugar and salt in a medium bowl. Bring milk mixture back to a simmer. Temper eggs with the milk mixture*. Put on low heat, stirring constantly until thick and temp reaches º170. Strain sauce into bowl and set in ice bath to cool.   

 Add to custard:

2 c milk

1 c whipped cream folded in

2 tsp cinnamon

Pinch of nutmeg to taste

Booze, to taste. I use brandy, but I have used bourbon in the past.

*To temper:  Slowly drizzle 1/3 of the hot mixture into the egg mixture while whisking to keep the eggs from coagulating. Then whisk tempered egg mixture into the rest of the cream mixture.