MakesAbout 6 cups
- Active time:25 min
- Start to finish:3 3/4 hr (includes chilling)
December 2003
Winter wouldn’t be complete without a mug of homemade eggnog.
-
3
cups
whole milk
-
7
large eggs
-
1
cup
sugar
-
2
cups
heavy cream
-
1/3
cup
bourbon
-
1/3
cup
Cognac or other brandy
-
1
teaspoon
vanilla
-
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 steam, whisking. Pour mixture into saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until mixture registers 170ºF 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.
Cooks' Note: Flavor of eggnog improves when it is made a day ahead to allow alcohol to mellow.