Gourmets Eggnog Recipes

MARTHA'S CLASSIC EGGNOG

Steps:

• Beat yolks in a very large bowl until thick and pale. Slowly beat in sugar. Whisk in milk and 2 cups cream. Mix in bourbon, rum, and Cognac. Cover, and refrigerate for up to 1 day.
• Just before serving, beat whites until stiff peaks form. Fold whites into eggnog. Whisk remaining 1 cup cream until stiff peaks form, and fold into eggnog. (Alternatively, you can fold half the whipped cream into eggnog, and top with remaining half.) Sprinkle with nutmeg.

EGGNOG

Steps:

• Bring milk just to a boil in a 2-quart heavy saucepan. Whisk together eggs and sugar in a large bowl, then add hot milk in a slow stream, whisking. Pour mixture into saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until mixture registers 170°F on thermometer, 6 to 7 minutes.
• Pour custard through a fine-mesh sieve into cleaned large bowl and stir in cream, bourbon, brandy, and vanilla. Cool completely, uncovered, then chill, covered, until cold, at least 3 hours and up to 24.

SPECIAL GOURMET CHRISTMAS EGGNOG

Steps:

• Beat the egg yolks until they are light.
• Gradually beat in the sugar until the mixture is thick& light colored.
• Beat the egg whites until stiff.
• Pour the egg mizture into a punchbowl that is sitting in crushed ice.
• Blend in the milk and the beaten cream (the cream should not be solid just half beaten so it is thick but not stiff) Slowly pour in the bourbon& Cognac.
• Fold in the egg whites.
• Sprinkle the punch with the 2 tbsp of dark rum.