Monday, November 14, 2011


6 beaten egg yolks
2 1/4 cups milk
1/3 cup sugar
1 tsp vanilla extract
1 cup heavy cream
2 tablespoons sugar
Ground nutmeg

In a large heavy-duty saucepan combine the egg yolks, milk, 1/3 cup of sugar.  Cook the mixture over medium heat, while stirring, until the mixture coats a metal spoon.  Remove mixture from the heat.  Cool quickly by placing in a sink (or a pan) of ice water while stirring for a couple of minutes.  Stir in the vanilla.  Refrigerate at least 4 hours but up to 24 hours.

To serve:
In a mixing bowl, whip the heavy cream with the 2 tablespoons of sugar until soft peaks (tops fold over when beaters are removed) form.  Transfer the chilled eggnog to a large punch bowl.  Gently fold in the whipped cream and sprinkle with ground nutmeg.

Yield: 8 to 10 servings

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