Eggnog Food

TRADITIONAL EGGNOG

Steps:

• You will need 3 medium to large bowls.
• In the first bowl beat egg whites until they start to thicken.
• Add 1 cup sugar, beat until thick.
• In the second bowl: Beat egg yolks and salt until thick.
• Combine beaten egg whites with yolks and beat until mixed and thick.
• In a third large bowl beat cream until it starts to thicken.
• Add 2 tbsp sugar & vanilla to the beaten cream.
• Add milk, rum & whiskey beating continually (for non alcoholic eggnog omit the alcohol and add artificial rum flavoring doing it a tsp at a time until you achieve the desired taste).
• Combine all the ingredients, and chill.
• Serve with a garnish of a sprinkle of nutmeg on top of each glass.

EGGNOG

Steps:

• In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon and nutmeg and stir to combine.
• Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form.
• Whisk the egg whites into the mixture. Chill and serve.
• Cook's Note: For cooked eggnog, follow procedure below.
• In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Set aside.
• In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator to chill.
• In a medium mixing bowl, beat the egg whites to soft peaks. With the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture.

CLASSIC EGGNOG

Steps:

• Whisk the eggs, egg yolk and sugar in a bowl until combined. Heat the milk and 1/2 cup heavy cream in a medium saucepan over medium heat until steaming; do not boil. Remove from the heat. Whisk 1 cup of the hot milk mixture into the egg mixture, then whisk the egg mixture back into the saucepan. Cook over medium heat, stirring constantly with a wooden spoon, until the mixture is thick enough to coat the back of the spoon and a thermometer registers 165 degrees F, about 5 minutes. (Do not boil or the eggs will curdle.)
• Strain the mixture through a fine-mesh sieve into a large bowl and stir in the vanilla and nutmeg. Let cool at room temperature, about 1 hour. Cover and refrigerate until cold, at least 2 hours or up to 1 week.
• Whisk the remaining 1/2 cup heavy cream in a large bowl until stiff peaks form. Slowly whisk the whipped cream into the chilled eggnog mixture, then whisk in the rum. Pour into glasses, sprinkle with nutmeg and serve with cinnamon sticks.

EGGNOG

Steps:

• Combine milk, cloves, cinnamon and the first portion of vanilla in a large saucepan. Heat on low for five minutes. Slowly bring to a boil.
• In a large bowl, combine egg yolks and sugar. Whisk together until fluffy.
• Slow whisk the hot milk mixture into the egg yolks, a little at a time.
• Pour back into the saucepan and cook over medium heat, stirring constantly, for about 3 minutes, or until thick. Be careful not to let it boil.
• Strain into a large pitcher, cover and let cool for about an hour.
• Stir in the cream, nutmeg, and second portion of vanilla. Stir in rum, if desired.
• Refrigerate overnight before serving.

CHEF JOHN'S HOMEMADE EGGNOG

Steps:

• Place egg yolks in a saucepan. Whisk in sugar until well blended and creamy. Add milk and cream; whisk until blended. Place pan over medium heat; whisk frequently until mixture reaches a temperature of between 170 to 180 degrees F (75 to 80 degrees C) using an instant-read thermometer. Remove from heat. Stir in nutmeg and whiskey.
• Chill pan in cold water until cool. Transfer mixture to a container (a large pitcher is ideal). Cover and refrigerate until thoroughly chilled, 2 to 3 hours.
• Place egg whites in a bowl and whisk until soft peaks form. Add sugar and continue whisking until egg whites hold a firmer peak. Whisk egg whites into custard base until thoroughly blended. Refrigerate until chilled, about 30 minutes.
• Whisk eggnog again just before serving and between each pour to ensure even distribution of the egg whites which tend to float to the top. Serve with a dusting of nutmeg.

EGGNOG MOUSSE

Steps:

• Pour eggnog and milk into large bowl. Add dry pudding mixes and nutmeg. Beat with wire whisk 2 min. or until well blended. Gently stir in 1-1/2 cups of the whipped topping.
• Spoon evenly into 10 dessert dishes or 1-1/2-qt. serving bowl; cover.
• Refrigerate at least 2 hours. Top evenly with the remaining 1 cup whipped topping just before serving. Sprinkle with additional nutmeg, if desired.

EGGNOG

Steps:

• In medium saucepan, whisk milk and sugar over medium heat until sugar is dissolved, 1 to 2 minutes. In a large bowl, whisk egg yolks. Whisking constantly, pour hot mixture into yolks in a slow and steady stream.
• Return mixture to pan; cook over medium-low heat, stirring often, until thick enough to coat back of spoon, 20 to 25 minutes; do not let simmer. Quickly strain into a bowl. Stir in bourbon, if desired, and cream. Cool completely; cover with plastic wrap; refrigerate until chilled. Garnish with nutmeg, if desired.

EGGNOG

Steps:

• Put the sugar in a saucepan with 75ml water. Simmer until the sugar has dissolved, then cool and chill.
• Beat the yolks with the vanilla until smooth. Add the condensed milk, brandy and cooled sugar syrup, mixing well.
• Pour into a jug and chill for at least 2 hrs. Serve within 24 hrs, over ice.

CLASSIC EGGNOG

Steps:

• Put the vanilla seeds in a large bowl. Add the egg yolks and sugar syrup, and beat with an electric whisk until pale, about 2-3 mins. Add the cream, milk and brandy, and beat again until just combined. Strain into a punch bowl.
• Clean the beaters, then beat the egg whites in a clean bowl to soft peaks. Fold a third of the whipped egg whites into the milk and cream mixture in the punch bowl, then add the remaining whipped egg whites. Gently fold these in until the eggnog is fluffy and smooth. Chill until ready to serve. Will keep, covered in the fridge, for up to a day. Just before serving, add plenty of ice, then stir gently and ladle into tumblers.

EGGNOG

Steps:

• Bring milk just to a boil in a 2-quart heavy saucepan. Whisk together eggs and sugar in a large bowl, then add hot milk in a slow stream, whisking. Pour mixture into saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until mixture registers 170°F on thermometer, 6 to 7 minutes.
• Pour custard through a fine-mesh sieve into cleaned large bowl and stir in cream, bourbon, brandy, and vanilla. Cool completely, uncovered, then chill, covered, until cold, at least 3 hours and up to 24.