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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Custard Eggnog Recipe

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This recipe for Custard Eggnog is from Grandmother to Grandaughter Cook Book By Erin Marie Jacquot, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 EGGS, SEPARATED (SAVE WHITES FOR
LATER
3/4 CUP SUGAR, DIVIDED
1 QUART MILK
1/4 TEASPOON SALT
1 CUP HEAVY CREAM, WHIPPED
1/2 CUP BRANDY OR 2 TEASPOONS VANILLA
FRESHLY GRATED NUTMEG
Directions:
Directions:
BEAT EGG YOLKS WITH 1/2 CUP SUGAR IN TOP OF DOUBLE BOILER OR IN HEAVY SAUCEPAN. STIR IN MILK; ADD SALT. COOK OVER SIMMERING WATER OR VERY LOW DIRECT HEAT, STIRRING CONSTANTLY, UNTIL CUSTARD THICKENS AND WILL COAT A METAL SPOON.

REMOVE FROM HEAT; CHILL. BEAT EGG WHITES UNTIL STIFF BUT NOT DRY; GRADUALLY BEAT IN REMAINING 1/4 CUP SUGAR AND BEAT UNTIL VERY STIFF. FOLD INTO CHILLED CUSTARD; FOLD IN WHIPPED CREAM. ADD BRANDY OR VANILLA. CHILL FOR SEVERL HOURS. TO SERVE, FOUR INTO CHILLED PUNCH BOWL AND SPRINKLE WITH GRATED NUTMEG.
Number Of Servings:
Number Of Servings:
MAKES ABOUT 3 1/2 QUARTS
Personal Notes:
Personal Notes:
This is a family recipe. Used by all member of the Dameron family over the years. Probably handed down throught the Ashurst family. Laura Cora Ashurst, Dameron was the mother of Edith. She was born 1876 and died in 1941. SLM

 

 

 

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