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!
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
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
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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