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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    25 Reviews
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    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!!!!
    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.
    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.
    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!
    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.
    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.
    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!!!
    soooo if ur allergic to egg whites i wonder if this will be ok???? we shall see...
    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.
    We made this at Thanksgiving this year and it was GREAT! We made it without alcohol --can never go back to storebought!
    OMG! If you follow these direstions properly, you will have a little taste of Heaven that will warm your soul!! Creamy and smooth with a nice, warm kick!! Our family used them for shots, as they do throw quite a punch!! Great holiday drink!!
    Overall I really like this recipe but I actually prefer Martha Stewart's alcohol combination better which is bourbon and then dark rum and cognac as opposed to brandy in emeril's recipe. Might just be personal preference but I think the dark rum and cognac go better with egg nog than brandy. Be careful though - Martha's recipe packs kind of a punch with all three alcohols and you get tipsy pretty fast - its no wonder her recipe has almost the same amounts of ingredients but is supposed to serve twice as many!
    This recipe turned out great! My brother-in-law was hesitant about drinking raw eggs, but loved this dessert drink.
    Not sure what happened. I followed recipe exactly and when I added yolk mixture back to milk mixture, it turned into solid egg pieces. A waste of 12 eggs and a vanilla bean.
    I was trying to make this recipe and when I got to the part that says strain then cover. Which part are you supposed to cover? Confusing.
    What an immense disappointment! This stuff was sooo thick it was nearly impossible to get past the egg whites to the actual drink itself, and when we
     
    did, the jack and the brandy totally overpowered the flavor of the egg nog itself. It was a lot of work, a lot of eggs< cream< booze< and all for the most vile egg nog I've ever tasted. Guests were too polite to say anything negative, but the nearly full bowl at the end of the party was comment enough. Emeril, you let me down. Merry Christmas.
    435y
    only better.
     

     
    But just like homemade icecream, its hideously expensive to make. Good thing Christmas is only once a year.
    Good but theres more recipes better than this.
    MAKING IT WAS HARD WORK, AND IN THE END IT DIDN'T HAVE THE FLAVOR A WAS LOOKING FOR, SO I HAD TO MIX IT UP AND MAKE IT A SPANISH EGGNOG (COQUITO). I ADDED 3 CANS OF COCONUT MILK, 2 CANS OF SWEETEN CONDANCE MILK, 2 CINAMON STIKS. FOR THE LIQUIR I COULD ONLY FIND THE BRANDY NOT THE BURBON, SO I SUPSTITUED THE BURBAN WITH VANILLA FLAVOR VODKA (GRAY GOOSE). ALSO I COULDN'T FIND VANILLA BEANS SO I USED VANILLA EXTRACT AND HALF AND HALF INSTEAD OF HEAVY CREAM. THAN I WAS SATISFY AND SO DID MY GUESSTS!!!
    The recipe is good but I think that there is too much egg white and that makes it too thick and hides the taste of the delicious milk, vanilla and yolk mixture! I think the milk quantity is fine, you will not get anything even resembling scrambled eggs as long as you follow the directions for tempering the yolks. (i.e. Adding a little hot milk mixture to the yolks to raise their temperature before adding rest of yolk to milk!)
     
    It is also a good idea to go light on the alcohol until you taste it, then adjust to your taste. Using cheap booze is probably not a good idea because the poor quality will be reflected in your egg nog.
     
    All in all a pretty good recipe and definitely better than the store-bought stuff!
    This is a wonderful, light and flavorful treat. I thought it would be to rich and found that it was perfect! You must try this one out....
    it was great!
    It's a great recipe until I added 3 cups of Alcohol. Way, way, to bitter. I did use cheap brandy though. If someone wants to comment or has any suggestions, let me know. Next time I'm going to cut it in half.
    I can't get scared by warnings about raw eggs when there's a recipe like this one floating around.
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