Wednesday, January 10, 2024

Experimental Eggnog

 Based on the recipe from https://tastesbetterfromscratch.com/homemade-eggnog/, with some modifications (less sweet, more creamy, more vanilla, less-cooked egg):

Ingredients

  • 4 large egg yolks
  • 1/4 cup granulated sugar
  • 1 1/4 cup heavy whipping cream
  • 3/4 cup milk
  • 1/3 teaspoon ground nutmeg
  • pinch of salt
  • 1 teaspoon vanilla
  • , for topping

Instructions
 

  • Whisk the egg yolks and sugar together in a medium bowl until light and creamy.
  • In a saucepan over medium-high heat, combine the cream, milk, nutmeg and salt. Stir often until mixture reaches a bare simmer. 
  • Add a big spoonful of the hot milk to the egg mixture, whisking vigorously. Repeat, adding a big spoonful at a time, to temper the eggs. 
  • Once most of the hot milk has been added to the eggs, pour the mixture back into the saucepan on the stove. 
  • Whisk constantly for just a few minutes, until the mixture is just slightly thickened (or until it reaches about 155 degrees F on a thermometer). It will thicken more as it cools.
  • Remove from heat and stir in the vanilla
  • Pour the eggnog through a fine mesh strainer into a pitcher or other container and cover with plastic wrap. 
  • Refrigerate until chilled. It will thicken as it cools.  
  • Serve with a sprinkle of cinnamon or nutmeg, and fresh whipped cream, if desired.

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