Egg Nog

Egg Nog

serves 4 – 6

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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.

Emerald contributor since March 2012

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