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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Sounds interesting, Lisa... then again I never have a what to do with eggnog problem in my house... there is never any eggnog here.
We had Tom 'n Jerry's the other night to toast the season...good to have a "scracch recipe" for this holiday specialty.
Good morning Lisa Von Domek ,
Always good to have a recipe of eggnog from scratch..the stores are always sold out. I like to make Tom 'n Jerry's too to toast the holidays!
Good morning Lisa. Luckily I have no desire for eggnog! My wife does enjoy some. Enjoy your day!
Good morning Lisa - I think will use the recipe for our entertainment on Thursday night.
Lisa, I was thinking a bottle of something else! Thanks for the recipe, love eggnog.
Good morning Lisa. I'm not an eggnog person but for those that are, this is great.
Alas, the best way to go is always to make your own, now you will have an unlimited supply when you need it, haha.
Thank you very much for sharing this recipe. Enjoy the holidays!
Happy New Year!
Lisa, thank you for sharing this recipe. Eggnog is one of those foods I never really took a liking too.
Lisa Von Domek I like egg nog too, but Emeril's recipe is a no-go for me when I saw 1 hour 25 minutes to get it done. I'm pretty sure this one tastes great but I'll wait for grocery resupply.
I can't do the holidays without my eggnog Nina Hollander ...well, I could...but I won't! LOL
Sally K. & David L. Hanson I had to look up "Tom N Jerry's" as I didn't know what that was!
It might not be a good thing for me to master this eggnog recipe Dorie Dillard
Wayne Martin eggnog is a holiday tradition (and weakness) of mine!
I see eggnog addicts in your future Grant Schneider LOL. Have a lovely party!
I thought that light wordplay in the title would get some guessing Joan Cox Enjoy!
I have to admit to a weakness for eggnog Sheila Anderson it's a good thing it's only around a few weeks a year!
I've realized how ddangerous this recipe could be Brian England I may have to lose it!
You are most welcome Roy Kelley and I hope that you and Chef Dolores enjoy it!
It's one of those love it or not things Kathleen Daniels ...I do love it!
Wayne Johnson it's probably a good thing it takes so long to prepare...it could be dangerous if you could make and drink it too quickly, oh the calories!
Love the title, Lisa. I would love to have a good cup of boiled custard but my lactose intolerance is holding me back.
Lisa in all fairness when the stores are out of eggnog maybe it is time to say thank you to all the unnecessary calories, but in all fairness I am with you , then just make your own which will be a hundred times better than the store bought ones:))Endre
I ADORE eggnog! Thank you for the recipe!
I'm not sure I could handle making this recipe. I'm sure I could order some egg-nog from the Internet.
I book marked this one to come back to it next year - I had a recipe that added bourbon, brandy, and I think something else - it was potent but delicious