Recipe: Old Fashioned Egg Nog

No, this is not egg nog from a carton. It's actual homemade egg nog. And not only will it bring some much-needed holiday cheer (unless you use bad, non-sterilized eggs!) to these winter doldrums, you can say to yourself, "Wow, egg nog really isn't that bad after all!"

Ingredients

• 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

1. 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.
2. In a medium bowl, beat the yolks until pale yellow and thick, 2 to 3 minutes.
3. Slowly pour in 1 cup of the hot milk, whisking constantly.
4. Pour the egg yolk mixture into the saucepan with the hot milk, whisking.
5. 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.
6. Strain through a fine mesh strainer into a clean container.
7. Cover with plastic wrap, pressing down against the surface to keep a skin from forming.
8. Refrigerate until well chilled, at least 4 hours or overnight.
9. 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.
10. 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.
11. 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.
12. To serve, sprinkle nutmeg over the top and garnish with chocolate shavings. Serve chilled.

*RAW EGG WARNING

Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

Related Link
www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_25338,00.html?rsrc=search

Recipe courtesy Emeril Lagasse, 2003
Show: Emeril Live
Episode: Emeril Kicks up the Holidays

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