Chef John's Homemade Eggnog
Imagine a luxuriously textured bourbon-spiked custard being sipped through a thin layer of nutmeg-scented meringue. Based on Alton Brown's famous version, this eggnog is vastly superior to the store-bought product.
- 4 egg yolks
- ⅓ cup white sugar
- 2 cups whole milk
- 1 cup heavy cream
- ¾ teaspoon freshly grated nutmeg
- 2 fluid ounces bourbon whiskey, or more to taste
- 4 egg whites
- 1 tablespoon white sugar
- 1 pinch freshly grated nutmeg
- 1. Place egg yolks in a saucepan. Whisk in sugar until well blended and creamy. Add milk and cream; whisk until blended. Place pan over medium heat; whisk frequently until mixture reaches a temperature of between 170 to 180 degrees F (75 to 80 degrees C) using an instant-read thermometer. Remove from heat. Stir in nutmeg and whiskey.
- 2. Chill pan in cold water until cool. Transfer mixture to a container (a large pitcher is ideal). Cover and refrigerate until thoroughly chilled, 2 to 3 hours.
- 3. Place egg whites in a bowl and whisk until soft peaks form. Add sugar and continue whisking until egg whites hold a firmer peak. Whisk egg whites into custard base until thoroughly blended. Refrigerate until chilled, about 30 minutes.
- 4. Whisk eggnog again just before serving and between each pour to ensure even distribution of the egg whites which tend to float to the top. Serve with a dusting of nutmeg.
serving: 4 servings
calories: 462.7 kcal
carbohydrates: 28.2 g
protein: 11.5 g
saturated fat: 17.8 g
cholesterol: 298.6 mg
sodium: 135.1 mg
fiber: 0.2 g
sugar: 25.9 g