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| Personal Chef |
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Homemade Eggnog
6 large eggs, plus 2 yolks 1/3 cup sugar 1/4 teaspoon salt 2 cups whole milk 2 cups half and half 1 tablespoon vanilla extract 1/2 teaspoon grated nutmeg, plus extra for garnish 1/2 cup heavy cream, whipped to soft peaks
1. Off heat, whisk eggs, yolks, sugar, and salt in heavy 3- or 4-quart saucepan. Stir in milk and half and half, 1/2 cup at a time, blending well after each addition. Heat slowly over lowest possible flame, stirring constantly, until the mixture registers 160 degrees, is slightly thickened, and coats the back of a spoon, about 25 to 30 minutes.
2. Pour mixture through sieve into large bowl; stir in vanilla, and grated nutmeg. Serve warm or cover with plastic wrap and refrigerate until well chilled, at least 3 hours and up to 3 days.
3. Just before serving, whip cream in medium bowl to very soft peaks and gently fold into custard mixture until incorporated.
Optional: Garnish each individual serving with grated nutmeg. Add bourbon or brandy to taste.
Tips: Adding the milk to the eggs in small increments and blending thoroughly after each one helps ensure a smooth custard. To prevent curdling, do not heat custard beyond 160 degrees. If it does begin to curdle, remove from heat immediately and pour into a bowl set over a larger bowl of ice water to stop the cooking, and proceed with recipe.
Serves 12
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