Eggnog
Published December 26, 1989
- Total Time
- About 15 minutes, plus 2 hours' refrigeration
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Ingredients
1 quart milk
2 cinnamon sticks
1 vanilla bean, split
5 cloves
10 blades of mace
12 egg yolks
1 ½ cups sugar
1 ½ cups dark rum
1 ½ cups brandy
1 tablespoon vanilla
1 quart half-and-half or light cream
Freshly grated nutmeg to taste
Nutritional analysis per serving (12 servings)
35 grams carbs; 182 milligrams cholesterol; 451 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 9 grams saturated fat; 17 grams fat; 1 gram fiber; 93 milligrams sodium; 7 grams protein; 33 grams sugar
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
Combine milk and spices including vanilla bean in a heavy saucepan and let them infuse over lowest possible heat for 5 minutes. Meanwhile, combine yolks and sugar in a large bowl and whisk until mixed.
- Step 2
Bring milk to a boil and gradually whisk it into the yolk mixture. Return this mixture to the saucepan. Cook over medium heat, stirring steadily with a wooden spoon, for 2 to 3 minutes, or until foam subsides and mixture thickens to consistency of heavy cream. (Mixture should thickly coat the back of a wooden spoon.) Do not boil, or mixture will curdle.
- Step 3
Strain mixture into a large bowl and let cool to room temperature. Stir in rum, brandy, half-and-half, vanilla and nutmeg.
- Step 4
Refrigerate eggnog for at least 2 hours, preferably overnight. Just before serving, dust top of eggnog with additional nutmeg.
Private Notes