Eggnog
Ingredients: whole nutmeg, large eggs, granulated sugar, whole milk, heavy cream · 150 min cook time · 318kcal · ~₩15,000
Ingredients
1개 whole nutmeg, 4개 large eggs, 0.5컵 granulated sugar, 2컵 whole milk, 1컵 heavy cream, 0.25컵 bourbon
Instructions
1. Grate about 3/4 teaspoon of fresh nutmeg onto a plate and set aside.
2. Separate 4 large eggs, placing the yolks in a saucepan and the whites in a separate mixing bowl. Ensure no yolk gets into the egg whites, as this will prevent them from whipping properly.
3. Add 1/2 cup of granulated sugar to the egg yolks in the saucepan. Whisk for about 1 minute until the mixture lightens up and becomes creamy.
4. Pour 2 cups of whole milk and 1 cup of heavy cream into the egg yolk mixture. Stir to combine.
5. Place the saucepan on medium heat and cook, whisking very often, until the mixture reaches a temperature of 170-180°F (77-82°C). Use a thermometer for accuracy.
6. Remove the saucepan from the heat. While the mixture is still hot, stir in the grated nutmeg and 1/4 cup of bourbon (or rum, if preferred).
7. Cool the custard base by placing the saucepan in an ice-water bath (or just cold water) and stirring occasionally until it reaches room temperature. Then, transfer it to a glass pitcher, cover with plastic wrap, and refrigerate for a couple of hours or until thoroughly chilled.
8. Once the custard base is very cold, take the reserved egg whites and whisk them until very soft peaks form. Then, sprinkle in 1 tablespoon of sugar and continue whisking until stiff peaks are achieved (shaving cream stage).
9. Stir the whipped egg whites into the chilled custard base in the pitcher. Whisk it all together until combined.
10. For best results, return the eggnog to the refrigerator and chill it thoroughly again before serving.
11. When ready to serve, whisk the eggnog thoroughly before pouring it into appropriate cups or mugs. Garnish with a little extra grated fresh nutmeg.
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