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Eggnog
Jan 2, 2010 13:28:09 GMT -5
Post by Carissa on Jan 2, 2010 13:28:09 GMT -5
~ Eggnog ~
* courtesy of Alton Brown (with a modification or two)
Ingredients
4 egg yolks 1/3 cup sugar, plus 1 tablespoon 1 pint whole (or low fat) milk 1 cup heavy cream 1 teaspoon ground ginger dash of cinnamon 2 teaspoons rum extract the equivalent of 4 egg whites (I bought the pasterized egg whites)
Beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until the sugar is completely dissolved.
In a medium saucepan, combine the milk, cream, nutmeg, cinnamon, and rum extract and bring to a boil, stirring occassionally. Remove from the heat and gradually add a ladel or two of the hot mixture into the egg and sugar mixture (this prevents the eggs from cooking). Then pour everything to the saucepan and heat for a few minutes. Pour into a mixing bowl and chill in the refrigerator for a few hours.
When you're ready to serve, beat the egg whites to soft peaks. Gradually add the 1 tablespoon of sugar, while the mixer is running. Continue to beat until it forms stiff peaks. Whisk the egg whites into the chilled mixture. Serve.
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