Monday, October 09, 2006


From: The Culinary Institute of America Breakfasts & Brunches

Add a shot of brandy, bourbon or run to each portion of eggnog before serving if you wish.

2 C milk
2 C heavy cream, divided use
3/4 C sugar, divided use
2 large eggs
1/2 tsp vanilla extract
1/8 tsp salt
Ground cinnamon or nutmeg for garnish

Heat the milk, 1 cup of the heavy cream, and 1/2 cup of the sugar in a heavy-gauge saucepan until simmering.
While the milk-cream mixture heats, blend in the eggs with the remaining sugar, vanilla and salt. Gradually add about half of the hot milk-cream mixture to the eggs and then return the egg mixture to the saucepan.
Simmer over very low heat until heated to 165 degrees. Continue to simmer, stirring constantly, for 3 minutes.
Strain the eggnog through a wire-mesh sieve into a bowl and cool rapidly in an ice bath. Transfer to a pitcher or jar, cover well, and chill for at least 2 hours and up to 24 hours before serving.
When you are ready to serve the eggnog, whip the remaining cup of heavy cream and fold into the eggnog. Serve in cups or glasses garnished with a dusting of ground cinnamon or nutmeg.

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