0:30

To Prep

8

INGREDIENTS

EASY

DIFFICULTY

750ml

MAKES

AVG RATING

( Members)

Eggnog

Ingredients
    • Method
    • Notes
    1. Step 1

      In a medium, heavy saucepan, bring the cream and milk to a simmer over medium-high heat.

    2. Step 2

      In a large bowl, whisk egg yolks, sugar, and vanilla to blend well. Gradually whisk in the hotcream mixture. Return mixture to the same saucepan and cook, stirring constantly, over medium-low heat for 15 mins, or until mixture thickens slightly and thinly coats the back of a spoon (do not boil).

    3. Step 3

      Pour the custard into a bowl. Set bowl over a larger bowl of iced water to cool the custard quickly, stirring often, for about 8 mins. Cover and refrigerate until cold.

    4. Step 4

      Mix brandy and rum into the custard mixture. Ladle into cups, sprinkle with nutmeg, and serve.

    The eggnog can be made up to 2 days ahead, covered and refrigerated. Add the brandy and rum just before serving, or omit it for a non-alcoholic version.

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