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Eggnog
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Prep Time:
30 minutes
Cook Time:
Total Time:
30 minutes
Indulge in the holiday spirit with Curtis Stone's classic eggnog recipe.
Ingredients:
  • 505.00 gm Brand Thickened Cream
  • 257.50 gm full-cream milk
  • 6 large Brand Free Range eggs, yolks only
  • 112.50 gm Brand White Sugar
  • 4.40 gm vanilla extract
  • 40.00 ml brandy
  • 30.00 ml golden rum
  • Freshly grated or ground nutmeg, to taste
Instructions:
  • Simmer the cream and milk in a saucepan over medium-high heat until it reaches a gentle simmer.
  • In a large bowl, vigorously whisk together egg yolks, sugar, and vanilla until well combined. Slowly pour in the hot cream mixture. Transfer the mixture back to the saucepan and cook over medium-low heat, stirring continuously for about 15 minutes, until the mixture slightly thickens and coats the back of a spoon. Avoid boiling.
  • Transfer the custard to a bowl and place it over a larger bowl filled with ice water to speed up the cooling process. Stir frequently for approximately 8 minutes. Once cooled, cover the bowl and refrigerate until cold.
  • Blend the brandy and rum into the custard mixture. Pour into cups, sprinkle with nutmeg, and enjoy!

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