Eggnog

Serves 12-16

If it does begin to curdle, remove from heat immediately and pour into a bowl set over a larger bowl of ice water to stop the cooking, and proceed with recipe. Omit the brandy to make a non-alcoholic eggnog, but also decrease the cream to 1/4 cup. Add 1/4 c. with another 1/2 cup brandy.

INGREDIENTS

• 6 eggs
• 2 egg yolks
• ½ cup sugar
• 2 tablespoons sugar (
• ¼ teaspoon salt
• 4 cups whole milk
• ½ cup brandy, bourbon, or dark rum
• 1 tablespoon vanilla extract
• ½ teaspoon fresh grated nutmeg, plus extra for garnish (used 1/4, was quite mild)
• ½ cup heavy cream, whipped to soft peaks

INSTRUCTIONS

1. Off heat, whisk eggs, yolks, 1/2 cup plus 2 tablespoons sugar, and salt in heavy 3- or 4-quart saucepan. Stir in milk, one-half cup at a time, blending well after each addition. Heat slowly over lowest possible flame, stirring constantly, until custard registers 160 degrees on instant read thermometer, thickens, and coats the back of a spoon, 25 to 30 minutes. Pour custard through sieve into large bowl in case of curdles; stir in liquor, vanilla and grated nutmeg. Cover with plastic wrap and refrigerate until well chilled, at least three hours and up to three days.

2. Just before serving, whip cream in medium bowl to very soft peaks and gently fold into custard mixture until incorporated. Serve in chilled punch bowl or cups, garnishing with optional grated nutmeg.

America's Test Kitchen Holiday Eggnog (Ep 2001) (wskg.org)