Old Fashioned Eggnog

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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.

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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.

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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!

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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.

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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.

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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!!!

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soooo if ur allergic to egg whites i wonder if this will be ok???? we shall see...

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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.

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We made this at Thanksgiving this year and it was GREAT! We made it without alcohol --can never go back to storebought!

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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!!