Friday, November 18, 2005
Holiday Eggnog
Everyone loves this creamy treat at holiday parties. Lucky for us, Cook's Illustrated has come up with the perfect recipe!
Ingredients:
6 large eggs, plus 2 yolks
1/2 c. plus 2 T. sugar
1/4 t. salt
4 c. whole milk
1/2 c. brandy, bourbon, or dark rum
1 T. vanilla
1/2 t. freshly grated nutmeg, plus extra for garnish
1/2 c. heavy cream, whipped to soft peaks
Step-by-step:
1. Whisk eggs, yolks, sugar, and salt in a heavy 3- or 4-quart saucepan. Stir in milk, one-half cup at a time, blending well after each addition.
2. Heat mixture slowly over lowest possible flame, stirring constantly until custard registers 160 degrees on an instant read thermometer, thickens, and coats the back of a spoon, 25 to 30 minutes.
3. Pour custard through sieve into a large bowl; stir in liquor, vanilla, and nutmeg. Cover with plastic wrap and refrigerate until well chilled, at least three hours and up to three days.
4. Just before serving, whip cream in medium bowl to very soft peaks and gently fold into custard mixture until incorporated. Serve in chilled punch bowl or cups, garnishing with extra nutmeg.
Ingredients:
6 large eggs, plus 2 yolks
1/2 c. plus 2 T. sugar
1/4 t. salt
4 c. whole milk
1/2 c. brandy, bourbon, or dark rum
1 T. vanilla
1/2 t. freshly grated nutmeg, plus extra for garnish
1/2 c. heavy cream, whipped to soft peaks
Step-by-step:
1. Whisk eggs, yolks, sugar, and salt in a heavy 3- or 4-quart saucepan. Stir in milk, one-half cup at a time, blending well after each addition.
2. Heat mixture slowly over lowest possible flame, stirring constantly until custard registers 160 degrees on an instant read thermometer, thickens, and coats the back of a spoon, 25 to 30 minutes.
3. Pour custard through sieve into a large bowl; stir in liquor, vanilla, and nutmeg. Cover with plastic wrap and refrigerate until well chilled, at least three hours and up to three days.
4. Just before serving, whip cream in medium bowl to very soft peaks and gently fold into custard mixture until incorporated. Serve in chilled punch bowl or cups, garnishing with extra nutmeg.
Labels: beverages
