Best Eggnog Bavarians Recipes

ELIZABETH'S EGGNOG CHEESECAKE BARS

Steps:

• Preheat oven to 350 degrees. Coat a 9-inch square baking pan with cooking spray. Stir together graham crackers, 3 tablespoons sugar, and the melted butter. Press into bottom of pan. Bake until crust is just brown around the edges, 12 to 15 minutes. Let cool.
• Meanwhile, beat cream cheese with a mixer on medium speed until fluffy, about 2 minutes. Add the remaining 3/4 cup sugar, the eggs, yolk, eggnog, flour, brandy, vanilla, nutmeg, and salt; beat until smooth. Pour filling over crust. Set pan in a roasting pan, and add enough hot water to come halfway up sides of baking pan. Bake until just set, 40 to 45 minutes. Remove baking pan from water bath, and transfer to a wire rack. Let cool slightly, about 30 minutes. Refrigerate for at least 3 hours or overnight.
• Cut into 1 1/2-by-3-inch bars. Lightly dust tops of bars with freshly grated nutmeg just before serving.

MARTHA'S CLASSIC EGGNOG

Steps:

• Beat yolks in a very large bowl until thick and pale. Slowly beat in sugar. Whisk in milk and 2 cups cream. Mix in bourbon, rum, and Cognac. Cover, and refrigerate for up to 1 day.
• Just before serving, beat whites until stiff peaks form. Fold whites into eggnog. Whisk remaining 1 cup cream until stiff peaks form, and fold into eggnog. (Alternatively, you can fold half the whipped cream into eggnog, and top with remaining half.) Sprinkle with nutmeg.

THE ORIGINAL EGGNOG

Steps:

• In a very large bowl, beat egg yolks until thick and pale yellow. Gradually add sugar to yolks. With a wire whisk, beat in milk and 1 quart cream. Add bourbon, rum, and cognac, stirring constantly.
• Just before serving, beat egg whites until stiff. Fold into mixture. Whip remaining heavy cream until stiff and fold in. Sprinkle with nutmeg.

AMAZINGLY GOOD EGGNOG

Steps:

• Combine milk, cloves, 1/2 teaspoon vanilla, and cinnamon in a saucepan, and heat over lowest setting for 5 minutes. Slowly bring milk mixture to a boil.
• In a large bowl, combine egg yolks and sugar. Whisk together until fluffy. Whisk hot milk mixture slowly into the eggs. Pour mixture into saucepan. Cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not allow mixture to boil. Strain to remove cloves, and let cool for about 1 hour.
• Stir in rum, cream, 2 teaspoon vanilla, and nutmeg. Refrigerate for 8 hours, or overnight, before serving.

EGGNOG BAVARIAN WITH RASPBERRY-CURRANT SAUCE

Steps:

• 1. IN a small saucepan, sprinkle gelatin over 1 cup eggnog and milk; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Transfer to a large bowl; stir in the extract, salt and remaining eggnog. Let stand for 10 minutes.
• 2. In a small bowl, beat cream until stiff peaks from. Fold cream and walnuts into gelatin mixture. Transfer to an 8 cup ring mold coated with cooking spray; refrigerate for 2 hours or until firm.
• 3. Mash and strain raspberries, reserving juice. Discard seeds. Transfer to a small saucepan; stir in jelly. Bring to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 1 minute or until thickened. Cool to room temperature. Serve with gelatin.