Recipe ingredients and directions:
12 Large Eggs
1 1/4 cups sugar
1/2 teaspoon salt
2 quarts milk
1 cup dark rum
2 Tablespoons vanilla
1 teaspoon nutmeg, plus extra for sprinkling
1 cup heavy/whipping cream
In heavy 4-quart saucepan with wire whisk, beat eggs, sugar and salt
until blended. Gradually stir in 1 quart milk and cook over low heat,
stirring constantly until custard thickens and coats the back of a spoon
well, about 25 minutes, but do not boil, or it will curdle. (Mixture
should be about 160 degrees F)
Pour custard into large bowl, stir in rum, vanilla, nutmeg and remaining
milk. Cover and chill, at least 3 hours.
whisk, gently fold whipped cream into custard.
Pour eggnog into chilled 5 quart bowl, sprinkle with nutmeg. Makes
about 16 cups (32 servings.)
Now, my notes on this recipe. Scald the milk first. It will cook MUCH
I never add the rum until it is served (we have one rum and one bourbon
Keep it in something you can shake. The cream and custard WILL separate.
1 dozen eggs
1 quart whipping cream
1 quart table cream
1 1/2 cups sugar
1 1/2 cups Brandy
1 1/2 cups Madeira
1 cup rum
Whip whipping cream.
Beat egg yolks until very light yellow. Add sugar to yolks very slowly,
beating constantly. Beat VERY well.
Pour liquors slowly into egg/sugar mixture, continuing to beat.
Stir in whipped cream, followed by table cream.
Fold in egg whites.
Served garnished with fresh grated nutmeg.
Category: Beverages & Drinks Recipes