Eggnog

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

  1. Whisk, eggs, egg yolks, and sugar in medium bowl until thoroughly combined, about 30 seconds; set aside.
  2. Bring milk and salt to simmer in large saucepan over medium-high heat, stirring occasionally.
  3. 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.
  4. Immediately pour custard through fine-mesh strainer into large bowl; stir in liquor, vanilla and grated nutmeg.
  5. Cover with plastic wrap and refrigerate until well chilled, at least three hours and up to three days.
  6. 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.
  7. Serve, garnished with extra nutmeg.

Source: Americas Test Kitchen