Eggnog

Name: Eggnog
Prep time: 205 min
Cook time: 15 min
Total time: 220 min
Yield: 4 servings
Cuisine: American
Ingredients: large eggs 3 ea; sugar 30 g; cold whole milk 500 ml; vanilla extract 0.5 tsp; ground nutmeg 0.125 tsp

Quick answer

Total time: 220 min
Level: Easy
Servings: 4 servings
Ingredients: 5

About this dish

Eggs, sugar and half the milk are stirred over low heat until they reach at least 71°C, and once the pot is off the heat the rest of the cold milk goes in to start cooling it down.

There is no alcohol in it. After an ice bath it still needs three hours or more in the fridge; start several hours before you want to pour it.

Ingredients

servings

IngredientAmount

large eggs3 ea

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Instructions

4 steps

1

Prepare an ice-water bath, a clean heatproof bowl and a sieve.

Whisk the eggs and sugar in a saucepan, then gradually mix in 250 ml milk.
2

Cook over low heat for about 12-15 minutes, stirring constantly across the bottom and corners.

Remove immediately when a thermometer reads at least 71°C (160°F) and a thin film coats the spoon. Do not boil.
3

Stir in the remaining 250 ml cold milk and the vanilla, then strain into the heatproof bowl.

Set the bowl in ice water without letting water enter, and stir frequently for about 15 minutes to cool.
4

Cover and refrigerate at 4°C or below for at least 3 hours until thoroughly cold.

Stir, divide among four cups and distribute the nutmeg over them. Keep leftovers refrigerated and use within 2 days.