Boozy Rich Eggnog From A Cooked Base Recipes

BOOZY RICH EGGNOG FROM A COOKED BASE

Steps:

• FOR BASE: In a heavy medium-sized saucepan, barely boil the milk with the vanilla bean, which has been split lengthwise, scraped with the back edge of a knife and added to the milk--seeds, pod, and all (if using vanilla extract, you'll add it after eggnog base has cooked).
• Meanwhile, place a large fine-mesh strainer over a bowl set in a large bowl of ice.
• Beat the yolks and sugar together in the top of a double boiler, by hand or with electric beaters, until thick and smooth, about 1 minute.
• Whisk in the hot vanilla milk.
• Cook in the double boiler set over simmering water, stirring constantly all around the bottom and corners with a rubber or wooden spatula.
• In time, foam will subside.
• The eggnog base is done when it coats a wooden spoon without bare spots, 12 to 15 minutes.
• Immediately pour through strainer, stirring to cool.
• When cool to the touch, slowly whisk in all liquors (if using vanilla extract instead of vanilla bean, add this now, too).
• Store eggnog base in refrigerator overnight or up to three days, to ripen.
• TO COMPLETE EGGNOG: At serving, remove vanilla bean and pour eggnog base into a large punch bowl.
• Beat egg whites with 3 tablespoons sugar to stiff peaks; fold into eggnog mixture.
• Beat cream to stiff peaks and fold it in, too.
• Let some lumps of the cream and egg whites float on surface.
• Sprinkle with nutmeg.
• Serve immediately, using a ladle.

COOKED EGGNOG

Steps:

• Place the eggs and sugar into a pan, and whisk until light colored and frothy. Whisk in 2 cups of milk until thoroughly blended. Place the pan over medium heat, continuing to stir until the mixture thickens, and coats the back of a wooden spoon, about 5 minutes. Remove from the heat, and allow to stand 5 minutes.
• Stir in the remaining 6 cups of milk, vanilla extract, and nutmeg. Refrigerate at least 2 hours to cool thoroughly before serving.