Eggnog
1 min read
Serves
| 40 mlsugardivided | beat 1¾ tbsp sugar3 min | beat egg whites3 min | add vanilla and brandy | chill for 3-4 hours3–4 h | pour into a punch bowl |
|---|---|---|---|---|---|
| ⅔egg yolks | |||||
| a pinchsalt | |||||
| 1⅓ cupsmilk | |||||
| ⅓ tspvanilla extract | |||||
| ⅔egg whites | |||||
| to tastebrandy or rum flavoring | |||||
| 40 mlwhipping creamwhipped | |||||
| as neededground nutmegfor garnish | |||||
Method
- 3 minBeat 1¾ tbsp sugar into egg yolks. Add salt and stir in milk. Cook over medium heat, stirring constantly, until mixture coats the spoon. Cool.
- 3 minBeat egg whites until foamy. Gradually add 1 tablespoon sugar, beating to soft peaks. Add to the cooled custard and mix thoroughly.
- Add vanilla and brandy or rum flavoring to taste.
- 3–4 hChill for 3-4 hours.
- Pour into a punch bowl or cups. Dot with islands of whipped cream and sprinkle with nutmeg.