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Eggnog - Cooked
For folks concerned with the distant prospect of salmonella in raw eggs, this one eliminates that issue. As described, there’s no alcohol in the eggnog, but it can be added to suit, up to 2 cups of brandies, whiskies or some combination.
1 cup granulated sugar
1/2 cup water
1/2 teaspoon lemon juice
6 eggs
4 cups milk
1/2 teaspoon vanilla extract
1/8 teaspoon nutmeg
1/8 teaspoon salt
3/4 cup heavy cream
2 tablespoons hazelnut liqueur
1 tablespoon confectioners’sugar
Mix granulated sugar, 2 tablespoons of water, and lemon juice in a medium-sized saucepan. Let boil, cook 5 minutes or so, until it turns dark amber. Remove from heat, and slowly stir in remaining water. Beat eggs and milk together and stir into sugar mixture. Cook over medium-low heat for about 10 minutes, until it coats a spoon. Take off the heat and pour into a clean bowl, stir in vanilla, nutmeg and salt. Refrigerate, covered, until cold. Up to 2 hours before serving, beat together cream, liqueur, and confectioners’ sugar, to the soft peak stage and fold whipped cream into the base.
Eggnog - Traditional
This eggnog is wonderfully rich with an airy texture on top and a densely satisfying layer at bottom. The base can be made one day in advance, adding stiffly beaten egg whites and whipped cream just before serving. It has a serious amount of alcohol in it.
12 eggs, separated
1 1/2 cups superfine sugar
1 quart whole milk
1 1/2 quarts heavy cream
3 cups bourbon
1/2 cup dark rum
2 cups cognac
Freshly grated nutmeg
In a very large bowl, beat egg yolks until thick and pale yellow. Gradually add sugar to yolks. With a wire whisk, beat in milk and 1 quart cream. Add bourbon, rum, and cognac, stirring constantly. Just before serving, beat egg whites until stiff. Fold into mixture. Whip remaining 1/2 quart heavy cream until stiff and fold in. Sprinkle with nutmeg.