1/2 teaspoon freshly grated nutmeg, plus more for garnish
3/4 cup bourbon
1/4 cup brandy
Instructions
Combine the 6 whole eggs, 2 egg yolks, sugar, and salt in a
medium mixing bowl and whisk together. Heat 2 cups heavy cream
with the milk in a large saucepan over medium-low heat.
When the cream and milk are hot, ladle about 1 cup into the egg
mixture and whisk to incorporate. Pour the egg-milk mixture
into the hot cream mixture, and continue to cook, stirring
continuously, until the mixture thickens enough to coat the back
of a spoon, 3 to 5 minutes. Remove the pan from the stove and
strain the custard immediately through a fine-mesh sieve. Allow
the custard to cool for 10 minutes before proceeding.
Add the vanilla, nutmeg, bourbon (if using), and brandy (if using) to
the eggnog and stir well to incorporate. Beat the 2 egg whites to
soft peaks in a clean mixing bowl and fold them into the custard
base.
In a separate bowl, beat the remaining 1/2 cup cream to soft
peaks, and fold them into the eggnog as well. Cover and refrigerate
until chilled, about 1 hour. Pour into a decorative bowl or pitcher
and garnish with nutmeg. Serve in small punch cups or old-
fashioned glasses.
Originally Submitted
12/9/2007
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