Old Fashioned Eggnog

Total Time:
5 hr 47 min
Prep:
35 min
Inactive:
5 hr
Cook:
12 min

Yield:
about 12 servings
Level:
Intermediate

Ingredients
  • 1 quart milk
  • 1 cup superfine or confectioners' sugar
  • 1 vanilla bean, split in half lengthwise and seeds scraped out
  • 12 large eggs*, separated
  • 2 cups heavy cream
  • 2 cups bourbon
  • 1 cup brandy
  • Freshly grated nutmeg, for garnish
  • Chocolate shavings, for garnish
Directions

In a large saucepan, combine the milk, 1/2 cup of the sugar, and vanilla bean and seeds and bring to a gentle boil. Remove from the heat.

In a medium bowl, beat the yolks until pale yellow and thick, 2 to 3 minutes. Slowly pour in 1 cup of the hot milk, whisking constantly. Pour the egg yolk mixture into the saucepan with the hot milk, whisking. Cook over medium heat, stirring constantly with a heavy wooden spoon, until the mixture thickens enough to coat the back of a spoon, about 5 minutes. Strain through a fine mesh strainer into a clean container. Cover with plastic wrap, pressing down against the surface to keep a skin from forming. Refrigerate until well chilled, at least 4 hours or overnight.

In a large bowl, beat the egg whites with an electric mixer until soft peaks start to form. Slowly add 1/4 cup of the sugar and beat until stiff peaks form.

In a large bowl with clean beaters, beat the cream until thick and frothy. Add the remaining 1/4 cup sugar and beat to soft peaks.

In a large punch bowl, combine the chilled egg yolk mixture and the bourbon and brandy. Fold in the sweetened whipped cream, then the egg whites. Refrigerate until chilled, 30 minutes to 1 hour.

To serve, sprinkle nutmeg over the top and garnish with chocolate shavings. Serve chilled.

Contains Raw Eggs: The Food Network Kitchen suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.


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3.4 25
This is the best eggnog recipe out there!!!! It takes some time to make, but the end result is sooooo worth it!! My brother-in-law requests this every Christmas and I am happy to oblige. I do not like eggs or custard or store bought eggnog, but this I LOVE!!!! item not reviewed by moderator and published
I'VE READ SOME OF THE REVIEWS YOU HAVE TO TEMPER THE MIXTURE SLOWLY OTHERWISE YES IT DOES HAVE A CHANCE TO CURDLE ON YOU.TEMPERING MEANS YOU SLOWLY ADD THE HOT MILK MIXTURE LIKE A LADLE FULL AT A TIME TO THE EGGS,THAT YOU PREVIOUSLY BEATEN.THEN YOU ADD THAT BACK TO THE POT & PLACE ON HEAT TO COOK THE EGGS EVEN FURTHER MORE. item not reviewed by moderator and published
Delicious. I was looking for an old school recipe, with the old school cooked yolk technique. Makes for an end product that is much more rich and creamy than no cook methods, plus this way no need for pasteurized eggs if you can't find them. To those that are having trouble, try using a double boiler type set up, instead of a saucepan. This is a more fool-proof way to prevent scorched, curdled milk or scrambled yolks. item not reviewed by moderator and published
We have been making this egg nog recipe since I first seen it in on Emeril's show. I cut out the alcohol, though. We have a huge family gathering for Christmas dinner and the egg nog goes fast. The kids as well as the adults love it. It is a highlight and something everyone looks forward to at our family Christmas dinner! item not reviewed by moderator and published
This recipe can easily be halved. It is delicious, but the consistency is too thick! I am aware that Emeril said you can thin it out with additional milk, but then it alters the taste of the recipe. Also, I do not care for combining liquors and three cups of alcohol is overkill! Six to 8 ounces of one or the other (not both) liquors provides ample flavor. Egg Nog recipes are a dime a dozen so I will not be making this one again. NOTE: If your egg yolks curdled, then you did not temper them with the hot milk properly. A user not recipe error. item not reviewed by moderator and published
This was the WORST recipe i have pulled off the web site. I saw the show and the lady from the crowd that drank the drink didnt even look happy after drinking it. Save yourself the trouble. If your thinking of making this just burn the $20.00 and save the waist of time. item not reviewed by moderator and published
What a disappointment---we made it exactly as described and once the yolk mixture was added and stirred over low heat the yolks first looked curdled and then resembled scrambled eggs. We didn't want to waste all of the good ingredients so tried to salvage this by ladling off the scrambies with a slotted spoon. We ended up with egg nog made solely with egg whites sugar and cream--the only flavor was imparted by the booze. I'm going back to my old faithful recipe---uncooked, delicious and safe!!! item not reviewed by moderator and published
soooo if ur allergic to egg whites i wonder if this will be ok???? we shall see... item not reviewed by moderator and published
Don't listen to these directions. Once you add the egg mixture back into the pot, put it on low heat. Custard needs to be done on low heat. first time I made this recipe, I followed the directions and the eggs got cooked. Waste of a dozen eggs, vanilla bean and milk. Not the first time I cooked custard, but the only time I used medium heat and the only time I cooked the eggs. Very disappointed. item not reviewed by moderator and published
We made this at Thanksgiving this year and it was GREAT! We made it without alcohol --can never go back to storebought! item not reviewed by moderator and published

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