Deluxe Eggnog
I adapted this recipe from Guide to Gourmet Cooking, halving the ingredients and making the instructions less complex. The trick to making it is heating the egg yolks enough to thicken but not cook (which makes for lumpy eggnog!)
I’m always to impatient to let the mixture chill before drinking some. It tastes fine lukewarm, but is very foamy. Chilling it allows the bubbles to dissipate. I like it both ways–foamy and not foamy. 😊
Deluxe Eggnog
This eggnog takes a bit more time, but is well worth it!
Servings 10
Calories 152kcal
Ingredients
- 1 cups half and half
- 1 tsp vanilla
- 3 cups milk, divided
- 3 large eggs, separated
- ¾ cup sugar, divided
- ¼ tsp salt
- whipped cream
- nutmeg
Directions
- In large bowl or pot, stir together half & half, vanilla, and 2 cups of milk. Set aside.
- Separate eggs, placing the yolks in a large microwavable bowl and the whites in a mixer bowl.
- Beat egg yolks slightly and add 1 cup of the milk. Mix well. Cook in microwave for 2 minutes on high. Stir, and continue microwaving in 30 second intervals, stirring each time, until the mixture thickens. (Or reaches a temperature of 160°F on a food thermometer.) You may need to shorten the time between intervals to avoid cooking the egg, which will result in lumpy eggnog.
- When the egg custard has thickened, stir in the salt and ½ cup sugar. Stir until the sugar dissolves. Pour into the milk mixture and stir.
- Meanwhile, beat egg whites until foamy. Add ¼ cup sugar and continue beating until white form soft peaks. Fold into the eggnog mixture, then whip with a wire whisk.
- Chill in refrigerator 3 hours. To serve, pour into a serving bowl, dot with whipped cream and sprinkle with nutmeg.
- Makes about ten ½ cup servings.
