Best Emerils Anytime Eggnog Recipes

Emeril's Anytime Eggnog image

Provided by Martha Stewart

Time 30m

Number Of Ingredients 8

12 eggs, separated
1 3/4 cups sugar
6 cups whole milk
1 vanilla bean, split
Coarse salt
1 cup plus 2 tablespoons brandy
2 cups heavy cream
Ground or grated nutmeg, for garnish (optional)

Steps:

Place a large bowl in a larger bowl of ice water and set aside. In a medium bowl, whisk together egg yolks and 1 cup sugar until pale yellow and thick, about 2 minutes.
In a medium saucepan, bring milk, vanilla bean, and 1/8 teaspoon salt to a bare simmer. Remove from heat. Whisking constantly, slowly pour 2 cups hot milk mixture into yolks. Whisking, slowly pour yolk mixture into saucepan. Cook over medium, stirring constantly with a wooden spoon, until mixture is thick enough to coat the back of spoon, about 3 minutes.
Pour mixture through a fine-mesh sieve into bowl in ice bath. Let cool, stirring occasionally, about 20 minutes. Cover and refrigerate eggnog base until chilled, about 1 hour.
Whisk brandy and cream into chilled eggnog base. In another large bowl, using an electric mixer, beat egg whites until soft peaks form. Gradually add 3/4 cup sugar and beat on high until stiff peaks form. Gently fold whites into eggnog base until blended. Serve eggnog sprinkled with nutmeg, if desired.

Nutrition Facts : Calories 531 g, Fat 28 g, Protein 13 g

Emeril's Eggnog image

Provided by Emeril Lagasse

Categories beverage

Time 1h25m

Yield about 1 1/2 quarts, 6 to 8 servings

Number Of Ingredients 9

8 large eggs, 2 separated*
3/4 cup sugar
1/8 teaspoon salt
2 1/2 cups heavy cream
2 cups whole milk
1 tablespoon pure vanilla extract
1/2 teaspoon freshly grated nutmeg, plus more for garnish
3/4 cup bourbon, optional
1/4 cup brandy, optional

Steps:

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.