Ingredients: |
Ingredients: 6 eggs at room temperature, separated
3/4 cup sugar (for the yolks)
6 Tablespoons sugar (for the whites)
1/2 teaspoon vanilla (use the good stuff and/or make your own)
fresh grated nutmeg (I'm too lazy to use fresh, but it is better with it)
3 cups whipping cream, chilled
2 cups whole milk
For single-serving size (one egg), divide everything else by 6. That means:
1 egg
2 Tablespoons sugar (for the yolk)
1 Tablespoon sugar (for the white)
a drop of vanilla
1/2 cup heavy cream
1/3 cup milk
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Directions: |
Directions:Separate the eggs.
Put the yolks in your big bowl, the whites in the electric mixer bowl
Mix the yolks vigorously with the wire whisk for about a minute - they will turn much lighter yellow.
Whisk in 3/4 cup sugar and 1/2 teaspoon vanilla, whisking steadily. Grate in a bit of nutmeg (gently - you can always add more later, and fresh nutmeg can be powerful), then add 3 cups cream and 2 cups milk and whisk a bit more. Everything should be thoroughly incorporated.
Beat the egg whites until they form soft peaks. Add 6T sugar, one tablespoon at a time, as the mixer runs. Continue beating until the mixture forms stiff peaks, but still looks moist.
Gently fold the egg whites into the yolk/cream mixture with a spatula. Scrape the egg whites out of the bowl with your rubber spatula, and use a gentle sweeping motion to incorporate the whites to save all the air you just beat into them. (If you whisk them in all of that nice fluffiness will be lost.) You should still have some small blobs of unincorporated eggwhite, and if the mixture is allowed to sit it will separate. (If the eggnog has separated, give it a quick (gentle!) stir before serving.) Ladle out the eggnog into your fancy cups, and top with a bit more freshly grated nutmeg. Keep refrigerated! |
This recipe for My Favorite Egg Nog is from