Eggnog

 

Serves 10 to 12

 

My mother used to make a large bowl of eggnog for Christmas and put it out in a silver bowl for all to enjoy and so I did!  Homemade is so much better than store bought. You can omit the brandy to make nonalcoholic eggnog, but you will also need to reduce the cream to ¼ cup. For high-octane eggnog, add an additional ½ cup alcohol and increase the cream to ¾ cup.

6 large eggs
2 large egg yolks
½ cup sugar plus 2 additional tablespoons
¼ teaspoon table salt
4 cups milk
½ cup brandy, bourbon, or dark rum
1 tablespoon vanilla extract
½ teaspoon nutmeg, plus extra for garnish
½ cup heavy cream, chilled

 

1.    Whisk the eggs, yolks, sugar, and salt together in a large saucepan.

2.    Slowly whisk in the milk until well combined. Cook the mixture over low heat, stirring constantly, until the mixture is thick enough to coat the back of a spoon and registers 180 degrees on an instant-read thermometer, about 25 minutes.

3.    Strain the egg mixture into a large bowl and stir in the liquor, vanilla, and nutmeg. Cover tightly with plastic wrap and refrigerate until well chilled, about 3 hours.

4.    Just before serving, whip the cream to soft peaks. Gently fold the whipped cream into the egg mixture, using a rubber spatula, until incorporated. Sprinkle with nutmeg before serving.

      To Make Ahead

      Once transferred to the refrigerator to chill, the custard can be held, covered tightly with plastic wrap, for up to 2 days before proceeding with step 3. After folding in the whipped cream, the eggnog must be served within 30 minutes.