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Categories:Viewed: 31 - Published at: 8 months ago
Ingredients
- 4 cups half-and-half
- 1 cup heavy cream
- 3/4 cup sugar
- 7 extra-large egg yolks
- 1 tablespoon vanilla
- Freshly grated nutmeg to taste
- About 1 cup milk to thin eggnog
- Accompaniment if desired: dark rum or brandy
Method
- In a 4- to 5-quart heavy saucepan with an electric mixer beat together half-and-half, cream, sugar, and yolks until combined well.
- Cook mixture over moderate heat, continuing to beat, until slightly thickened and a thermometer registers 170F, about 7 to 10 minutes, and remove pan from heat.
- Continue to beat mixture until slightly cooled and stir in vanilla and nutmeg.
- Transfer eggnog to a bowl and chill, covered, at least 8 hours and up to 2 days.
- Just before serving, thin eggnog with milk to desired consistency.
- Serve eggnog with rum or brandy on the side for guests to add to taste.
