Nothing beats homemade eggnog! But as most of us know, we are not supposed to feed our children raw egg. I found this recipe on the blog Mel's Kitchen in which the nog is gently cooked to 160 degrees, so not to worry!
Yield: Makes about 3 1/2 cups of eggnog
INGREDIENTS
6 large egg yolks
1/2 cup granulated sugar
1 cup heavy cream
2 cups milk
1 1/2 teaspoons freshly grated nutmeg
Pinch of salt
1/4 teaspoon vanilla extract
1/8 teaspoon rum extract (optional)
1/4 teaspoon vanilla extract
1/8 teaspoon rum extract (optional)
INSTRUCTIONS
In a medium bowl, whisk together the egg yolks and sugar until light and creamy.
In a saucepan, bring the cream, milk, nutmeg and salt to a bare simmer, stirring often. Slowly
ladle in 1/2 cup or so of the hot milk to the egg mixture, whisking vigorously to avoid little bits of cooked egg. This will temper the eggs so they don't scramble when cooked on the stovetop. Ladle in another 1/2 cup, whisking vigorously the entire time. Do this until all the hot milk has been added to the eggs and the mixture is well combined.
Pour the tempered egg mixture back into the saucepan of milk on the stove, whisking quickly, and cook the mixture, stirring constantly, until it reaches 160 degrees F on a thermometer.
Remove from the heat and stir in the vanilla and rum extract (if using).
Pour the eggnog into a bowl and cover with plastic wrap. Refrigerate until thoroughly chilled. Enjoy!
In a medium bowl, whisk together the egg yolks and sugar until light and creamy.
In a saucepan, bring the cream, milk, nutmeg and salt to a bare simmer, stirring often. Slowly
ladle in 1/2 cup or so of the hot milk to the egg mixture, whisking vigorously to avoid little bits of cooked egg. This will temper the eggs so they don't scramble when cooked on the stovetop. Ladle in another 1/2 cup, whisking vigorously the entire time. Do this until all the hot milk has been added to the eggs and the mixture is well combined.
Pour the tempered egg mixture back into the saucepan of milk on the stove, whisking quickly, and cook the mixture, stirring constantly, until it reaches 160 degrees F on a thermometer.
Remove from the heat and stir in the vanilla and rum extract (if using).
Pour the eggnog into a bowl and cover with plastic wrap. Refrigerate until thoroughly chilled. Enjoy!