Cooked Eggnog

Serves	Total Time
16	20 minutes

Ingredients

• 1 cup milk
• 1 cup heavy cream
• 12 egg yolks
• 1.33 cups sugar
• 1 tsp nutmeg
• 2 cups milk
• 2 cups heavy cream
• 0.5 cup brandy, Cognac, dark rum, or bourbon
• some nutmeg

Cookware

• 1 medium bowl
• 1 large saucepan
• 1 fine mesh strainer

Instructions

Step 1

Combine milk and heavy cream.

Step 2

Whisk in a medium bowl just until blended egg yolks, sugar, and 1 tsp nutmeg.

Step 3

Heat in a large saucepan over medium-low heat 2 cups milk and 2 cups heavy cream.

Step 4

While whisking, slowly add part of the hot milk and cream mixture to the egg yolks. Then slowly pour the cream and egg mixture back into the saucepan, stirring constantly, until the mixture becomes a little thicker and reaches a temperature of about 175°F. Do not overheat or the mixture will curdle. Remove from heat and immediately stir in the combined 1 cup milk and 1 cup heavy cream. Strain through a fine mesh strainer into a storage container and cool. Chill thoroughly, uncovered, then stir in brandy, Cognac, dark rum, or bourbon.

Step 5

Cover and refrigerate for at least 3 hour, or up to 3 days.

Step 6

Serve sprinkled with nutmeg.

Source

• Joy of Cooking

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