Egg Nog
- Total Time
- About 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4cups whole milk
- ¾cup sugar
- 5large eggs, separated
- 1cup heavy cream
- 1½cups dark rum
- Whole nutmeg
Nutritional analysis per serving (8 servings)
403 calories; 19 grams fat; 11 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 27 grams carbohydrates; 1 gram dietary fiber; 26 grams sugars; 9 grams protein; 106 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a saucepan, heat 2 cups milk but don’t boil. Turn off the heat.
- Step 2
In a mixing bowl, gradually add the sugar into the egg yolks and whisk until thick and pale.
- Step 3
Whisk 1 cup of the warm milk into the yolk-sugar mixture. Add this back to the milk in the pan, stirring over low heat until thickened and blended. Turn off the heat and quickly stir in the cream.
- Step 4
Place pan in a large bowl half-filled with ice water. Stir occasionally, until chilled. When chilled, stir into punch bowl and add rum and remaining milk.
- Step 5
In a mixing bowl, beat the egg whites until they form soft peaks. Then fold them into the nog. Top each serving with grated nutmeg. Serves 8.
Private Notes
Comments
I've made this every Xmas eve since the early 70's. There is absolutely nothing to compare. I do arrange a selection of liquors around the punch bowl so everyone adds what they like ......or not. Can be enjoyed by all!
Actually, the nasty bacteria are primarily on the outside of the eggshell with eggs that are contaminated (a very low percentage; I last heard it quoted around 4%). The white of an unbroken egg is sterile but some bacteria do live in the yolk. Don't wash your eggs, but do cleanly break them and wash your hands after handling the shell.
Even experienced cooks use a thermometer when making custard; this should be included with the recipe. Yolks will curdle above 180 degrees. Play it safe and heat, stirring constantly, to 165 degrees, and then cool down with the cold cream and balance of milk.
I have made this a few times now. I opted to skip the egg white because I find it doesn’t add a lot and I’m unsure about uncooked egg white. The last time I made it, I whipped the cream before I added it. I folded it in and the next day it had floated to the top but was easily mixed in. It thickened it beautifully. I like the recipe as is, with egg whites and without, usually without booze, but whipping the cream was a really lovely adjustment.
Made exactly as directed, except instead of all rum, used 4oz each of rum, bourbon, and brandy as suggested in the Robert Stimson eggnog recipe on the site. Definitely did not find it overly sweet
I disagree with people saying this recipe is too sweet. The sweetness is needed to balance the rum. If you’re omitting the rum, I’d cut to 1/2c of sugar, otherwise I’d use the full amount.