If you are willing to stand at the stove and stir this for a half hour, it is well worth it. It has a relatively thick and creamy texture and not too sweet.
- 6 large eggs
- 2 egg yolks
- 1/2 cup plus 2 tablespoons sugar
- 1/4 teaspoon salt
- 4 cups whole milk
- 1 cup heavy cream
- 1 tablespoon vanilla extract
- 1/2 teaspoon nutmeg
Off heat, whisk eggs, yolks, sugar and salt in heavy large saucepan. Stir in milk, one-half cup at a time, blending well after each addition. Heat slowly over lowest possible flame, stirring constantly, until custard registers 160 degrees on instant read thermometer, thickens, and coats the back of a spoon, 25 to 30 minutes. Strain, if you like, but I didn’t. Stir in heavy cream, vanilla and nutmeg. Cover with plastic wrap and refrigerate until well chilled, at least three hours and up to three days.
To spike eggnog, add 1 to 2 tablespoons of brandy to glass before adding eggnog. Sprinkle additional nutmeg on top, if desired.
Serves 12 to 16.
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