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some Bay Area
Variety
Just
in Time for the Holidays
Old Fashioned Egg Nog Recipe courtesy Emeril
Lagasse, 2003
submitted by Eddie Harper
1 quart milk
1 cup superfine or confectioners' sugar
1 vanilla bean, split in half lengthwise and seeds scraped out
12 large eggs*, separated
2 cups heavy cream
2 cups bourbon
1 cup brandy
Freshly grated nutmeg, for garnish
Chocolate shavings, for garnish
In a large saucepan, combine the milk, 1/2 cup of the sugar, and vanilla
bean and seeds and bring to a gentle boil. Remove from the heat.
In a medium bowl, beat the yolks until pale yellow and thick, 2 to 3
minutes. Slowly pour in 1 cup of the hot milk, whisking constantly. Pour the
egg yolk mixture into the saucepan with the hot milk, whisking. Cook over
medium heat, stirring constantly with a heavy wooden spoon, until the
mixture thickens enough to coat the back of a spoon, about 5 minutes. Strain
through a fine mesh strainer into a clean container. Cover with plastic
wrap, pressing down against the surface to keep a skin from forming.
Refrigerate until well chilled, at least 4 hours or overnight.
In a large bowl, beat the egg whites with an electric mixer until soft peaks
start to form. Slowly add 1/4 cup of the sugar and beat until stiff peaks
form.
In a large bowl with clean beaters, beat the cream until thick and frothy.
Add the remaining 1/4 cup sugar and beat to soft peaks.
In a large punch bowl, combine the chilled egg yolk mixture and the bourbon
and brandy. Fold in the sweetened whipped cream, then the egg whites.
Refrigerate until chilled, 30 minutes to 1 hour.
To serve, sprinkle nutmeg over the top and garnish with chocolate shavings.
Serve chilled.
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