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Harvest Eggnog

Submitted By Anjali Sharma (0 Review)
70/140 out of 14 votes
328

Timings
120 min(s)
25 min(s)
145 min(s)
This recipe can be serve by Three Persons
Ingredients
  1. 6 large eggs
  2. 2 egg yolks
  3. 2 Tbs sugar
  4. 1/4 tsp salt
  5. 4 cups whole milk
  6. 1/2 cup rum brandy or dark
  7. 1 tsp. vanilla extract
  8. 1/2 tsp. nutmeg grated
  9. 1/2 cup heavy cream whipped to soft peaks
Method
  1. In a large saucepan, not using heat, whisk eggs, yolks, sugar, and salt. Stir in milk, a 1/2 cup at a time, blending well after each addition.
  2. Heat slowly over slowest possible setting, stirring constantly, until mixture reaches 160 degrees, or until it thickens, and coats the back of a spoon, 25 to 30 minutes.
  3. Pour custard through strainer into a large bowl; stir in liquor, vanilla, and grated nutmeg. Cover with plastic wrap and refrigerate until well chilled, at least 3 hours and up to 3 days.
  4. Just before serving, whip cream in medium bowl to very soft peaks and gently fold into custard mixture until incorporated. Serve in chilled punch bowl or cups, garnishing with optional grated nutmeg.
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