Thursday, November 29, 2012

Found this on Fresh Eggs Daily.  It sounds like a great thing to try over Christmas break, especially if you have your own eggs.

Holiday Eggnog
(makes approximately 3 quarts)

8 fresh eggs, plus 4 additional eggs separated
1-3/4 cup sugar
2 cups heavy cream, plus 1/2 cup
6 cups whole milk
Vanilla bean
1 Tablespoon vanilla bean paste
1 teaspoon freshly grated nutmeg, plus more for garnish
1/2 cup bourbon
1/4 cup sherry
1/4 cup brandy

Whisk the 8 eggs plus 4 additional yolks with the sugar in a medium bowl until pale yellow and thick.  Heat the 2 cups heavy cream, milk and scraped vanilla bean in a large saucepan over medium-low heat, whisking until hot.  Add about a cup of the milk mixture into the whisked egg and whisk to blend, then pour the egg/milk mixture into the hot milk in the saucepan and continue to cook, whisking, for about 3-5 minutes, or until thickened enough to coat the back of a spoon.

Pour the mixture through a fine-mesh strainer into a bowl and allow to cool. 

Add the vanilla bean paste, nutmeg and liquors to the eggnog and stir well.  In a small bowl, beat the 4 egg whites until soft peaks form and then gently fold into the eggnog.  In a clean chilled bowl, beat the remaining 1/2 cup heavy cream to soft peaks and fold it into the eggnog.  Refrigerate until chilled, then garnish with additional fresh grated nutmeg and serve. 

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