Post by M. Hawbaker on Oct 28, 2022 22:01:24 GMT
Ingredients:
6 large egg yolks
3/4 cup sugar
2 cups milk
2 whole cloves
Pinch cinnamon
1 cup heavy cream
1 teaspoon freshly grated nutmeg (lightly packed)
1 1/2 teaspoons vanilla extract
(Optional: 2 tablespoons rum, or to taste)
Directions:
In a large bowl, use a whisk or an electric mixer to beat egg yolks until they become somewhat lighter in color. Slowly add the sugar, beating after each addition. Beat at high speed or whisk until fluffy.
Combine the milk, cloves, and cinnamon in a thick-bottomed saucepan. Slowly heat on medium heat until the milk mixture is steamy hot, but not boiling.
Add the eggs by slowly adding half of the hot milk mixture into the eggs, whisking constantly while you add the hot mixture. Pour the mixture back into the saucepan.
Cook the eggnog on medium heat, stirring constantly with a wooden spoon, until the mixture begins to thicken slightly, and coats the back of the spoon. It helps to have a candy thermometer, but not necessary; if you have one, cook until the mixture reaches 160°F. Do not allow the mixture to boil, or it will curdle.
Remove from heat and stir in the cream.
Strain the mixture through a mesh strainer to remove the cloves and any curdled bits that may have formed. Let chill for at least 1 hour.
Stir in vanilla extract, nutmeg, and (if desired) rum.
6 large egg yolks
3/4 cup sugar
2 cups milk
2 whole cloves
Pinch cinnamon
1 cup heavy cream
1 teaspoon freshly grated nutmeg (lightly packed)
1 1/2 teaspoons vanilla extract
(Optional: 2 tablespoons rum, or to taste)
Directions:
In a large bowl, use a whisk or an electric mixer to beat egg yolks until they become somewhat lighter in color. Slowly add the sugar, beating after each addition. Beat at high speed or whisk until fluffy.
Combine the milk, cloves, and cinnamon in a thick-bottomed saucepan. Slowly heat on medium heat until the milk mixture is steamy hot, but not boiling.
Add the eggs by slowly adding half of the hot milk mixture into the eggs, whisking constantly while you add the hot mixture. Pour the mixture back into the saucepan.
Cook the eggnog on medium heat, stirring constantly with a wooden spoon, until the mixture begins to thicken slightly, and coats the back of the spoon. It helps to have a candy thermometer, but not necessary; if you have one, cook until the mixture reaches 160°F. Do not allow the mixture to boil, or it will curdle.
Remove from heat and stir in the cream.
Strain the mixture through a mesh strainer to remove the cloves and any curdled bits that may have formed. Let chill for at least 1 hour.
Stir in vanilla extract, nutmeg, and (if desired) rum.
