- 1 quart milk (not skim)
- 2 cinnamon sticks
- 1 vanilla bean, split and scraped
- 5 cloves
- 10 leaves mace
- 12 egg yolks
- 1 1⁄2 cups sugar
- 1 tablespoon vanilla extract
- 1 quart half-and-half
- 1 1⁄2 cups dark rum
- 1 1⁄2 cups brandy
- grated fresh nutmeg
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Combine milk and spices including vanilla bean in a heavy saucepan and let them infuse
over lowest possible heat for 5 to 10 minutes. Meanwhile, combine yolks and sugar in a
large bowl and whisk until well mixed.
Bring milk just to a boil and very gradually whisk it into the yolk mixture. Do this a
few tablespoons at a time at first, stir very well before adding more hot milk (this is
called tempering the egg yolks and prevents them from overcooking and curdling). Return
the mixture to the saucepan. Cook over medium heat, stirring steadily with a wooden spoon,
for 2 to 3 minutes, or until foam subsides and mixture thickens to consistency of heavy
cream. Mixture should thickly coat the back of a wooden spoon. Do not boil, or mixture
will curdle. Keep the heat at medium.
Strain mixture into a large bowl and let cool to room temperature. Stir in half-and-half
(or the other substitutions mentioned above), vanilla extract, nutmeg and rum and brandy
if using. If you choose you can leave the alcohol out.
Refrigerate eggnog until cold, at least 2 hours, preferably overnight. Just before serving,
dust top of eggnog with additional freshly grated nutmeg.
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