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EGGNOG Recipe

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This recipe for EGGNOG, by , is from "It's All Good" The Carter Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat Carter
Added: Tuesday, December 9, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 cups whole milk
7 large eggs
1 cup sugar
2 cups heavy cream
1/3 cup bourbon
1/3 cup Cognac or other brandy
1 teaspoon vanilla

Directions:
Directions:
Bring milk just to a boil in a 2-quart heavy saucepan. Whisk together eggs and sugar in a large bowl, then add hot milk in a slow stream, whisking. Pour mixture into saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until mixture registers 170F on thermometer, 6 to 7 minutes.

Pour custard through a fine-mesh sieve into cleaned large bowl and stir in cream, bourbon, brandy, and vanilla. Cool completely, uncovered, then chill, covered, until cold, at least 3 hours and up to 24.

Number Of Servings:
Number Of Servings:
6 cups
Personal Notes:
Personal Notes:
people having trouble with the mixture curdling slightly. It's very easy to avoid with more thorough instructions (this is, after all, essentially a creme anglaise, the same as you'd make for ice cream). Try the recipe using these steps I use for making a creme anglaise for ice cream -- I never have any problem with it. 1. Mix the egg yolks with the sugar in the sauce pan youre going to cook in until it just reaches a paste-like consistency (no need to over mix). 2. Heat the milk separately until hot but not quite boiling (I do this in the microwave in a Pyrex measuring cup so I can watch it and stop it just before it boils). 3. Rapidly stir the heated milk into the egg yolk and sugar mixture with a fork until all ingredients seem to meld into one. 4. Heat the mixture gently on the stove (I use a copper pot for best heat control), STIRRING ALL THE TIME UNTIL THE MIXTURE JUST THICKENS (AND BEING SURE TO SCRAPE THE ENTIRE BOTTOM OF THE POT AS YOU STIR). You will know when its ready when you lift the spoon out of the creme anglaise mixture and its thickened just enough to coat the spoon so that you can draw your finger over it and leave a clean line. Alternatively, you can insert and watch a thermometer (while stirring constantly) and remove it from the heat when it reaches 170 F (about 6 or 7 minutes). 5. RIGHT AWAY, pour the egg nog custard through a fine-mesh sieve into a large bowl and stir in cream, bourbon, brandy, and vanilla. 6. Cool completely, uncovered, then chill, covered, until cold, at least 3 hours and up to 24 (it will taste best if made the day before you serve it).

 

 

 

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