Egg Nog
From ATK's Cook's Country
Half recipe amounts in (parentheses)
Notes
This is an easy quick recipe to prepare. Refrigeration takes 1 to 2 hours, so plan accordingly. The original recipe calls for 1/2C (1/4C) dark rum but I left it out of here.
Consider taking sugar down a little next time (like half a tablespoon less for a half recipe, whole for a full recipe). ATK did develop this to get a less sweet egg nog than you can find in grocery stores. It's still more desert than I like.
Ingredients
1 1/2 (3/4) cups heavy cream, divided in half
6 (3) large egg yolks
6 (3) tablespoons Sugar
3 (1.5) cups whole milk
1/4 teaspoon Salt
1/4 teaspoon ground nutmeg, plus extra for serving
Instructions
1. Whisk 3/4 (3/8) cup cream, egg yolks, and sugar in medium bowl until thoroughly combined and pale yellow, about 30 seconds; set aside. Bring milk and salt to simmer in medium saucepan over medium-high heat, stirring occasionally.
2. When milk mixture comes to simmer (if not simmer, then just steaming), 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, whisking constantly, until mixture reaches 160 degrees, 1 to 2 minutes.
3. Immediately pour eggnog into clean bowl. Stir in rum and nutmeg. Fill slightly larger bowl with ice and set eggnog bowl in ice bowl. Refrigerate until eggnog registers 40 degrees, 1 to 2 hours, stirring occasionally.
4. Just before serving, whip remaining 3/4 (3/8) cup 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. (Eggnog can be covered and refrigerated for up to 24 hours.)
Half recipe amounts in (parentheses)
Notes
This is an easy quick recipe to prepare. Refrigeration takes 1 to 2 hours, so plan accordingly. The original recipe calls for 1/2C (1/4C) dark rum but I left it out of here.
Consider taking sugar down a little next time (like half a tablespoon less for a half recipe, whole for a full recipe). ATK did develop this to get a less sweet egg nog than you can find in grocery stores. It's still more desert than I like.
Ingredients
1 1/2 (3/4) cups heavy cream, divided in half
6 (3) large egg yolks
6 (3) tablespoons Sugar
3 (1.5) cups whole milk
1/4 teaspoon Salt
1/4 teaspoon ground nutmeg, plus extra for serving
Instructions
1. Whisk 3/4 (3/8) cup cream, egg yolks, and sugar in medium bowl until thoroughly combined and pale yellow, about 30 seconds; set aside. Bring milk and salt to simmer in medium saucepan over medium-high heat, stirring occasionally.
2. When milk mixture comes to simmer (if not simmer, then just steaming), 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, whisking constantly, until mixture reaches 160 degrees, 1 to 2 minutes.
3. Immediately pour eggnog into clean bowl. Stir in rum and nutmeg. Fill slightly larger bowl with ice and set eggnog bowl in ice bowl. Refrigerate until eggnog registers 40 degrees, 1 to 2 hours, stirring occasionally.
4. Just before serving, whip remaining 3/4 (3/8) cup 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. (Eggnog can be covered and refrigerated for up to 24 hours.)
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