Saturday, December 19, 2009

Homemade Eggnog
Many eggnog recipes are served containing raw eggs.  Not this recipe. Its cooked thoroughly. Its a great holiday treat!

13 eggs
1-1/2 cups sugar
1/2 teaspoon salt
2 quarts milk, divided
1 Tablespoon vanilla extract
1 teaspoon ground nutmeg
2 cups whipping cream
additional nutmeg

To prepare: fill a clean sink with ice and cold water, until about half full. Mix 1 quart of cold milk measured, with vanilla, and 1 teaspoon nutmeg.  Have a large, heatproof bowl ready.

In a heavy 4-at. saucepan, whisk together eggs, sugar, and salt.  Gradually add one quart milk.  Cook and stir over medium-low heat until a thermometer reads 160° F.  Be careful to keep stirring so the mixture does not turn into custard.  Once heated to 160° F. pour into a large heatproof bowl.

 Place bowl in the ice bath.  Hold on to the bowl at all times, making sure it does not tip into the water. Carefully stir in milk mixture.  Continue stirring frequently until mixture is cool.

Carefully strain mixture with a fine strainer, to remove all lumps.  (Sometimes small pieces of custard-like stuff form in the eggnog.)  Cover and refrigerate at least 3 hours.

Right before serving, beat the whipping cream in a mixing bowl, on high, until soft peaks form.  Whisk gently into cooled eggnog.   Sprinkle with nutmeg if desired.
Yield: 3 1/2 quarts.
Eggnog may be stored in the refrigerator for several days.  Whisk before serving.