Food Network: Eggnog

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Eggnog
Recipe courtesy Alton Brown, 2005

Ingredients
4 egg yolks
1/3 cup sugar, plus 1 tablespoon
1 pint whole milk
1 cup heavy cream
3 ounces bourbon
1 teaspoon freshly grated nutmeg
4 egg whites*

Instructions
In the bowl of a stand mixer, beat the egg yolks until
they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until

it is completely dissolved. Add the milk, cream, bourbon and nutmeg and stir to
combine.

Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the
mixer still running gradually add the 1 tablespoon of sugar and beat until stiff
peaks form.
Whisk the egg whites into the mixture. Chill and serve.

Cook's Note: For cooked eggnog, follow procedure below.

In the bowl of a stand mixer, beat the egg yolks until they lighten in color.
Gradually add the 1/3 cup sugar and continue to beat until it is completely
dissolved. Set aside.

In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and
bring just to a boil, stirring occasionally. Remove from the heat and gradually
temper the hot mixture into the egg and sugar mixture. Then return everything to
the pot and cook until the mixture reaches 160 degrees F. Remove from the heat,
stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator
to chill.

In a medium mixing bowl, beat the egg whites to soft peaks. With the mixer running
gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the
egg whites into the chilled mixture.