Dec 082012

EggnogSource :

Ingredients for 3 L :
4 cups milk
5 whole cloves
2+1/2 tsp vanilla extract
1 tsp ground cinnamon (or 1 stick)
12 egg yolks
1 1/2 cups sugar
2 1/2 cups light rum
4 cups liquid cream
1/2 tsp ground nutmeg

Combine milk, cloves, 1/2 tsp vanilla, and cinnamon in a saucepan, and heat in a double boiler 5 minutes, bringing very slowly to a boil.
In a large bowl, combine egg yolks and sugar. Whisk together until fluffy.
Temper the eggs with 1/2 cup of hot milk, then whisk the eggs into the double boiler of milk.
Cook over medium heat, in the double boiler to avoid curdling (scrambled eggs), stirring constantly for 3 minutes, or until thick. Do not allow mixture to boil!
Strain to remove cloves, and let cool for about an hour. It will thicken significantly.
Stir in cream, 2 teaspoon vanilla, and nutmeg. Stir in rum, 1/2 cup at a time, tasting until the eggnog has the desired strength.
Refrigerate overnight before serving.

Notes :
Quantities are perfect. Very creamy, very good. Will keep at least a week in the refrigerator (testing in progress).

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 Posted by at 16:00 UTC

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