Recipe: Holiday Eggnog

I've not tried this, but it seems to be worth
a shot, what with the salmonella danger.
Holiday Eggnog (serves 12-16)
6 large eggs plus 2 egg yolks
1/2 cupp plus 2 Tbl. sugar
1/4 tsp. salt
4 cups whole milk
1/2 cup brandy, bourbon or dark rum
1 Tbl. vanilla extract
1/2 tsp. grated nutmeg, plus extra for garnish
1/2 cup heavy cream, whipped to soft peaks
Add 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-deg. F. 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. You can omit the brandy to make a non-
alcoholic eggnog, but you should also decrease
the cream to 1/4 cup in order to keep the right
consistency. For the same reason, increase the
cream to 3/4 cup if you choose to add another
1/2 cup alcohol for high-test nog.
1. Off heat, whisk eggs, yolks, sugar, and salt
in heavy 3- or 4-quart saucepan. Stir in milk,
one-half cup at a time, blending well after each
addition. Heat slowly over lowest possible flame,
stirring constantly, until custard registers 160-deg. F.
on an instant read thermometer, thickens, and
coats the back of a spoon, 25 - 30 minutes.
Pour custard through sieve into large bowl; stir
in liquor, vanilla and grated nutmeg. Cover with
plastic wrap and refrigerate until well chilled,
at least 3 hours and up to three days.
2. Just before serving, whip cream in medium bowl
to very soft peaks and gently fold into custard
mixture until incorporated. Serve in chilled
punch bowl or cups, garnishing with optional
grated nutmeg.
I do an old fashioned eggnog that uses the raw
eggs. I can't recommend it, as it's not considered
safe today. I wouldn't serve it to anyone who's
immune system is compromised. However, my family,
all of whom are well grown, enjoy it. Here's the
recipe for it.
* Exported from MasterCook *
Judi's Egg Nog
Recipe By : Judi
Serving Size : 1 Preparation Time :0:00
Categories : Beverages Christmas
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 large eggs -- separated
1 1/2 cups sugar
To taste inexpensive brandy
To taste Meyer's Dark Rum
1 cup coffee cream (light cream-not 1/2n1/2)
1 cup whipping cream (or to taste)
1. Separate eggs, put the whites, covered into a bowl and into the refrigerator.
2. In the large bowl of an electric mixer put the egg yolks and turn on low speed: For each egg yolk, add one slightly rounded cooking spoon of granulated sugar. (I measured once for the 6 eggs so that's the measurement above)
3. When the eggs and sugar are well mixed, very slowly begin to add in the brandy. You may use bourbon, but to my taste buds, the brandy is much smoother tasting. If you add the liquor too quickly, then you will fry the eggs. This is a long slow process and you keep the mixer running on slow while doing this. You want the egg nog to taste on the strong side, but not unbearably so. (You will be whipping the whites and adding them in at the end, which is why you need a stronger taste than you'd want the finished product.
4. When you've reached the "correct" amount of brandy, then add in a little of the dark rum. Probably a bout 2 oz, possibly 4 oz. Dark rum is very strong tasting, but it's what gives egg nog its traditional taste.
5. Stir in the light cream and the whipping cream, cover and chill well.
If you make this on Christmas eve to be served the next morning while opening presents, you're in a state now to go out and look for Santa Claus. All those who've been tasting to get the "correct" amount of brandy and rum should be able to see Santa in the sky. :)
6. Right before serving, bring the egg whites out and whip them into firm peaks. Not as firm as for merringue, but just beyond soft peaks. Use a large whip and completely fold them into the egg nog. Dust with nutmeg, if you wish and serve.
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