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Eggnog
Jan 17, 2003 8:55:34 GMT -6
Post by marlaoh on Jan 17, 2003 8:55:34 GMT -6
Eggnog
6 beaten egg yolks 2 cups milk 1/3 cup sugar 1 to 3 tablespoons light rum 1 to 3 tablespoons bourbon 1 teaspoon vanilla 1 cup whipping cream 2 tablespoons sugar Ground nutmeg
1. In a large heavy saucepan mix the egg yolks, milk, and the 1/3 cup sugar. Cook and stir over medium heat until mixture just coats a metal spoon. Remove from heat. Place the pan in a sink or bowl of ice water and stir for 2 minutes. Stir in rum, bourbon, and vanilla. Cover and chill for at least 4 or up to 24 hours. 2. Just before serving, in a mixing bowl beat the cream and the 2 tablespoons sugar until soft peaks form. Transfer chilled egg mixture to a punch bowl. Fold in the whipped cream mixture. Serve at once. Sprinkle each serving with nutmeg. Makes about 10 (4-ounce) servings. Make-Ahead Tip: Up to 1 day ahead, prepare the cooked custard mixture. Cover and chill. Just before serving, complete as directed.
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