- 4 egg yolks
- 1/3 cup sugar, plus 1 tablespoon
- 1 pint dairy
- 1 cup heavy cream
- 3 ounces bourbon
- 1 teaspoon freshly grated nutmeg
- 4 egg-whites-
Directions
Within the bowl of the stand mixer, beat the egg yolks until they lighten colored. Progressively add some 1/3 cup sugar and then beat until it's totally dissolved. Add some milk, cream, bourbon and nutmeg and stir to mix.
Put the egg-whites within the bowl of the stand mixer and beat to soft peaks. Using the mixer still running progressively add some 1 tablespoon of sugar and beat until stiff peaks form.
Whisk the egg-whites in to the mixture. Chill and serve.
Cook's Note: For cooked eggnog. follow procedure below.
Within the bowl of the stand mixer. beat the egg yolks until they lighten colored. Progressively add some 1/3 cup sugar and then beat until it's totally dissolved. Put aside.
Inside a medium saucepan. over high temperature, combine the milk. heavy cream and nutmeg and produce simply to a boil, stirring from time to time. Remove in the heat and progressively temper the new mixture in to the egg and sugar mixture. Then return something to the pot and prepare before the mixture reaches 160 levels F. Remove in the heat, stir within the bourbon, pour right into a medium mixing bowl, and hang within the refrigerator to relax.
Inside a medium mixing bowl, beat the egg-whites to soft peaks. Using the mixer running progressively add some 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg-whites in to the chilled mixture.
Contains Raw Eggs. The Meals Network Kitchen suggest caution in consuming raw and gently cooked eggs because of the slight chance of salmonella or any other food-borne illness. To lessen this risk, we advise you utilize only fresh, correctly refrigerated, clean grade A or AA eggs with intact shells, and steer clear of contact between your yolks or whites and also the covering. For recipes that decision for eggs which are raw or undercooked once the dish is offered, use covering eggs which have been treated to eliminate salmonella, by pasteurization or any other approved method.
Recipe thanks to Alton Brown, 2005