Noggie nog
This year's eggnog:
Rose's eggnog, 2011
4 eggs, separated
1/2 cup white sugar
2 cups whole milk
2 cups heavy cream, pasteurized instead of ultra-pasteurized, if possible
Freshly ground nutmeg, about half a nutmeg
Rum or other alcohol, or 1 t rum extract or to taste (please see note)
Make custard:
Whisk egg yolks and sugar in a large saucepan until thoroughly combined. Whisk in whole milk and 1 C cream, adding slowly, until combined and the sugar is disolved.
Whisk custard, reaching sides and bottom of the pan, over medium heat or a double boiler until the custard coats the back of a spoon.
Cool custard in refrigerator or in water bath until cool or cold.
Until this point, the recipe may be made ahead and refrigerated until needed.
Just prior to serving:
Whip egg whites with 1 T sugar until soft peaks form.
Whip 1 C heavy cream with 1 T sugar until soft peaks form.
Fold together custard, whipped egg whites, and whipped heavy cream. Add about half the nutmeg, reserving the other half for sprinkling over each serving. If you are using the rum extract, add at this time.
Whisk to combine fully, taking care not to deflate the lightness.
As you serve this, you may want to whisk periodically to recombine the custard with the whipped parts.
Note about alcohol: May be served with or without rum or other alcohol. (I served the alcohol separately, and let guests pour for themselves.) I recommend Brugal rum with this recipe.
If you decide not to serve alcohol with this, use the rum extract. If you do not have rum extract, you can make rum flavoring by heating 1/3 C rum in a small pan and flaming the alcohol off. (Use once it's cooled; add to taste.)
Serve in small punch or tea cups.
This recipe serves 8 to 10.
Rose's eggnog, 2011
4 eggs, separated
1/2 cup white sugar
2 cups whole milk
2 cups heavy cream, pasteurized instead of ultra-pasteurized, if possible
Freshly ground nutmeg, about half a nutmeg
Rum or other alcohol, or 1 t rum extract or to taste (please see note)
Make custard:
Whisk egg yolks and sugar in a large saucepan until thoroughly combined. Whisk in whole milk and 1 C cream, adding slowly, until combined and the sugar is disolved.
Whisk custard, reaching sides and bottom of the pan, over medium heat or a double boiler until the custard coats the back of a spoon.
Cool custard in refrigerator or in water bath until cool or cold.
Until this point, the recipe may be made ahead and refrigerated until needed.
Just prior to serving:
Whip egg whites with 1 T sugar until soft peaks form.
Whip 1 C heavy cream with 1 T sugar until soft peaks form.
Fold together custard, whipped egg whites, and whipped heavy cream. Add about half the nutmeg, reserving the other half for sprinkling over each serving. If you are using the rum extract, add at this time.
Whisk to combine fully, taking care not to deflate the lightness.
As you serve this, you may want to whisk periodically to recombine the custard with the whipped parts.
Note about alcohol: May be served with or without rum or other alcohol. (I served the alcohol separately, and let guests pour for themselves.) I recommend Brugal rum with this recipe.
If you decide not to serve alcohol with this, use the rum extract. If you do not have rum extract, you can make rum flavoring by heating 1/3 C rum in a small pan and flaming the alcohol off. (Use once it's cooled; add to taste.)
Serve in small punch or tea cups.
This recipe serves 8 to 10.