Eggnog

YUM! So glad the weather's getting colder. I made this last year at Christmas, and it was a big hit with my family. Fresh eggnog is really great. I made it virgin and bought along some whisky (JD, of course) for those who wished to add some. I cooked my eggnog, but if you wanted to get pre-pastuerized eggs, then you can follow the second recipe . . .

One more thing . . . you can do the first part (combine and cook the yolks, cream, and nutmeg) and then complete the second part when you're ready to make the 'nog. You can buy pre-pasteurized egg yolks in a milk carton . . . quite handy for this kind of thing. If you make the 'base' ahead of time, you're ready to make 'nog in a pinch (but only for a few days . . . this stuff doesn't last forever!).

* 4 egg yolks
* 1/3 cup sugar equivalent (I found that Sweetzfree worked really well, because it didn't have to dissolve first), plus 1 tablespoon
* 1 pint plus 1 cup heavy cream
* 3 ounces bourbon (optional)
* 1 teaspoon freshly grated nutmeg
* 4 egg whites

DIRECTIONS:

In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Set aside.

In a medium saucepan, over high heat, combine the heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator to chill.

In a medium mixing bowl, beat the egg whites to soft peaks. With the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture.


For Pre-Pasteurized eggs (supposed to be superior to the cooked version, but whatever)
* 4 egg yolks
* 1/3 cup sugar, plus 1 tablespoon
* 1 pint whole milk
* 1 cup heavy cream
* 3 ounces bourbon
* 1 teaspoon freshly grated nutmeg
* 4 egg whites*

Directions

In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon and nutmeg and stir to combine.

Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form.

Whisk the egg whites into the mixture. Chill and serve.