6 large eggs
2 egg yolks
1/2 cup, plus 2 Tbs. sugar
1/4 tsp. salt
4 cups whole milk
1/2 cup dark rum
1 tsp. vanilla extract bourbon double strength
1/2 tsp. grated nutmeg, must be fresh
1/2 cup heavy cream, whipped to soft peaks
In a large saucepan, not using heat, whisk eggs, yolks, sugar, and salt.
Stir in milk, a 1/2 cup at a time, blending well after each addition.
Heat slowly over slowest possible setting, stirring constantly, until
mixture reaches 160 degrees, or until it thickens, and coats the back of
a spoon, 25 to 30 minutes.
Pour custard through strainer into a large bowl; stir in liquor,
vanilla, and grated nutmeg. Cover with plastic wrap and refrigerate
until well chilled, at least 3 hours and up to 3 days.
Just before serving, whip cream in medium bowl to very soft peaks and
gently fold into custard mixture until incorporated. Serve in chilled
punch bowl or cups, garnishing with optional grated nutmeg.
- Egg-Shaped Coops – The Nogg Chicken Pad Design is Appropriate on So Many Levels (trendhunter.com)
- Hawaiian Eggnog Recipe (notecook.com)
- Vanilla Pudding! (notecook.com)