Imagine a luxuriously textured bourbon-spiked custard being sipped through a thin layer of nutmeg-scented meringue. Based on Alton Brown's famous version, this eggnog is vastly superior to the store-bought product.
Ingredients
- egg yolks: 4 piece
- white sugar: 0.33333 cup
- whole milk: 2 cups
- heavy cream: 1 cup
- freshly grated nutmeg: 0.75 tsp
- fluid ounces bourbon whiskey: 2 piece (to taste)
- egg whites: 4 piece
- white sugar: 1 Tbsp
- pinch freshly grated nutmeg: 1 piece
Metric Conversion
Stages of cooking
-
Place egg yolks in a saucepan. Whisk in sugar until well blended and creamy. Add milk and cream; whisk until blended. Place pan over medium heat; whisk frequently until mixture reaches a temperature of between 170 to 180 degrees F (75 to 80 degrees C) using an instant-read thermometer. Remove from heat. Stir in nutmeg and whiskey.
-
Chill pan in cold water until cool. Transfer mixture to a container (a large pitcher is ideal). Cover and refrigerate until thoroughly chilled, 2 to 3 hours.
-
Place egg whites in a bowl and whisk until soft peaks form. Add sugar and continue whisking until egg whites hold a firmer peak. Whisk egg whites into custard base until thoroughly blended. Refrigerate until chilled, about 30 minutes.
-
Whisk eggnog again just before serving and between each pour to ensure even distribution of the egg whites which tend to float to the top. Serve with a dusting of nutmeg. Chef John
