HOLIDAY EGGNOG

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Holiday Eggnog image

great recipe that I wish I could take the credit for! I got it from Cook's Illustrated (#29) December 1997 issue. My farvorite issue of any cooking mag.

Provided by Jacq8504

Categories     Beverages

Time 30m

Yield 12-16 serving(s)

Number Of Ingredients 9

6 large eggs, plus
2 egg yolks
10 tablespoons sugar
1/4 teaspoon salt
4 cups whole milk
1/2 cup dark rum or 1/2 cup spiced rum (my favorite)
1 tablespoon vanilla extract
1/2 teaspoon grated nutmeg, plus extra for garnish
1/2 cup heavy cream, whipped to soft peaks (after chilled)

Steps:

  • Whisk eggs, yolks, sugar, and salt in heavy sauce pan (off heat).
  • Stir in milk, 1/2 cup at a time, blending well after each addition.
  • Heat slowly over lowest possible heat until custard registers 160 degrees on instant read thermometer, thickens, and coats back of spoon.
  • 25-30 minutes.
  • Pour custard through sieve into a large bowl.
  • stir in liquor, vanilla, grated nutmeg.
  • cover with plastic and refrigerate until well chilled.
  • Just before serving whip cream in medium bowl to very soft peaks and gently fold into custard mixture until incorporated.
  • Serve in chilled cups and garnish with nutmeg.

Nutrition Facts : Calories 199.6, Fat 9.5, SaturatedFat 4.8, Cholesterol 158.9, Sodium 121.2, Carbohydrate 14.9, Sugar 15.2, Protein 6.4

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