Ingredients
- 6 large eggs + 2 large egg yolks
- 1/2 cup plus 2 tbsp sugar
- 4 cups whole milk
- 1/4 tsp table salt
- 1/2 cup brandy, bourbon, or dark rum
- 1 tbsp vanilla extract
- 1/2 tsp fresh grated nutmeg, plus extra for garnish
- 1/2 cup heavy cream, whipped to soft peaks
Directions
- Whisk, eggs, egg yolks, and sugar in medium bowl until thoroughly combined, about 30 seconds; set aside.
- Bring milk and salt to simmer in large saucepan over medium-high heat, stirring occasionally.
- When milk mixture comes to simmer, remove from heat and, whisking constantly, slowly pour into yolk mixture to temper. Return milk-yolk mixture to saucepan. Place over medium-low heat and cook, stirring constantly, until mixture reaches 160 to 165 degrees, 2 to 5 minutes.
- Immediately pour custard through fine-mesh strainer into large bowl; stir in liquor, vanilla and grated nutmeg.
- Cover with plastic wrap and refrigerate until well chilled, at least three hours and up to three days.
- Just before serving, using stand mixer fitted with whisk attachment, whip heavy cream on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1 to 3 minutes. Whisk whipped cream into chilled eggnog.
- Serve, garnished with extra nutmeg.
Source: Americas Test Kitchen