It happens every Holiday Season, I am down to my last bottle of eggnog (what did you think I meant?!!)
What to do, what to do...the dairy aisle is bare of all eggnog...a seasonal item...alas...but wait - Food Network to the rescue with a fabulous recipe from Emeril Lagasse!
Emeril's Eggnog
Recipe courtesy Emeril Lagasse, adapted from Emeril's Potluck, HarperCollins Publishers, New York, 2004
Show: Emeril LiveEpisode: Happy, Happy Holiday
Recipe categories: Dairy, Eggs, Sugar more
Total Time:
1 hr 25 min
Prep 10 min
Inactive1 hr 10 min
Cook 5 min
Yield: about 1 1/2 quarts, 6 to 8 servings
Level: Intermediate
Ingredients
8 large eggs, 2 separated*
3/4 cup sugar
1/8 teaspoon salt
2 1/2 cups heavy cream
2 cups whole milk
1 tablespoon pure vanilla extract
1/2 teaspoon freshly grated nutmeg, plus more for garnish
3/4 cup bourbon, optional
1/4 cup brandy, optional
Directions
Combine the 6 whole eggs, 2 egg yolks, sugar, and salt in a medium mixing bowl and whisk together. Heat 2 cups heavy cream with the milk in a large saucepan over medium-low heat. When the cream and milk are hot, ladle about 1 cup into the egg mixture and whisk to incorporate. Pour the egg-milk mixture into the hot cream mixture, and continue to cook, stirring continuously, until the mixture thickens enough to coat the back of a spoon, 3 to 5 minutes. Remove the pan from the stove and strain the custard immediately through a fine-mesh sieve. Allow the custard to cool for 10 minutes before proceeding.
Add the vanilla, nutmeg, bourbon (if using), and brandy (if using) to the eggnog and stir well to incorporate. Beat the 2 egg whites to soft peaks in a clean mixing bowl and fold them into the custard base. In a separate bowl, beat the remaining 1/2 cup cream to soft peaks, and fold them into the eggnog as well. Cover and refrigerate until chilled, about 1 hour.
Pour into a decorative bowl or pitcher and garnish with nutmeg. Serve in small punch cups or old-fashioned glasses.
* Raw Egg Warning
Food Network Kitchens suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.
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Good morning Lisa. glad you found a way to replace your drink. Egg nog isn't for me. I hope you were not effected by the storms in your area. You have been in my thoughts.
Fabulous recipe. Had someone's special eggnog at the big family Christmas party again this year, and loved it. Wonder if it was this recipe?
Good morning Lisa,
One nice thing about the Pittsford Dairy they always have egg nog!
Hope you do away with the optional for the last ingreients.
Make yourself a great day.
Lisa, I actually never bought any eggnog this season, which is unusual, so thanks for the recipe.
You truly are an egg nog kind of girl.....never cared for the stuff Mrs. Von D.
I'm always happy when it goes away. My Donald likes it, I do not.
Thanks, LISA VON DOMEK , for the recipe for eggnog. Love the stuff... now, if I can only get the wife to make it!!
Lisa I stocked up on the eggnog before it disappeared off the shelves and have been doing you coffee and eggnog thing :)
But it is good to have the receipt in case I do run out :)
Hi Lisa. There was no doubt in my mind you would survive and thrive.
Lisa, no problem for me! Not an eggnog fan! Enjoy your day
Oh my goodness, I applaud anyone who would spend the time to make their own bottle ... of eggnog of course.
I was down to my last bottle of cheap wine so I had to resupply... so I did not think Eggnog Silly Me:)), Endre
Good morning Lisa. I'm sure you will make the last of it last, especially with the recipe that you shared. Have not bought any this year, for whatever reason.
Hi Lisa - wow that is a lot of liquor but I'll bet it is great. I will save the recipe.
Lisa
Wow . . . . the Food Network come to the rescue on a eggnog recipe.
Good luck and success.
Lou Ludwig
Leave it to Lisa not only the best Dallas real estate agent but the greatest detective to find her eggnog recipe.