Eggnog

1 cup sugar
12 egg yolks
4 cups whole milk
1 cup heavy cream
8 ounces brandy
4 ounces gold rum
1 tablespoon vanilla extract
1/2 teaspoon ground nutmeg

Beat the sugar into the egg yolks until thickened and pale yellow. Set aside.

Bring the milk to a simmer in a large saucepan over medium heat. Slowly beat the hot milk into the egg yolk. Pour the entire mixture back into the pan and place over low heat. Stir constantly until the temperature reaches 150°F or the mixture is thick enough to coat the back of a wooden spoon. Immediately remove the heat. Strain into a large bowl and set aside to cool.

In a small bowl beat the cream until it is slightly thickened, then fold it into the cooled egg mixture. Add the brandy, rum, vanilla, and nutmeg. Stir well. Cover and refrigerate at least 4 hours.

Serve ice cold in small glasses, serve from a medium punch bowl filled with one large block of ice.


12 Quart Embossed Clear Punch Bowl

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