← Back to Search Results
Egg Nog

Photo by:
Comments: 0
 

Recipe

The best egg nog, frankly, is uncooked. But so many people are concerned about the health risks of eating raw eggs that I’ve come up with an egg nog recipe cooked just long enough to eliminate most possible problems. It does produce a difficulty, though: You have to be very careful to keep the mixture from setting as you cook it. It’s basically a custard, but that’s not what you want.

Yield: Serves 12 to 16

Ingredients

  • 1 dozen egg yolks
  • 1½ cups sugar
  • 2 Tbsp. vanilla extract
  • ½ tsp. nutmeg, plus more to taste
  • 2 cups heavy whipping cream
  • 4 cups half and half

Directions

1. Whisk the egg yolks with the sugar, vanilla, and nutmeg together in a saucepan until creamy-looking. Add the cream and 2 cups of the half-and-half, and whisk until blended.

2. Cook over very low heat while stirring. Look for a temperature reading of 175 degrees on a meat thermometer. Don’t overheat or cook longer than needed to reach this temperature.

3. Remove from the heat. Strain the egg nog into the container you will store it in and add the remaining half-and-half. Refrigerate.

4. If you’d like to add something interesting (i.e., brandy, bourbon, or dark rum), a cup of the stuff should be about right. Serve with some more nutmeg (freshly grated, if possible) over the top.


© 2006 Tom Fitzmorris

Note from Cookstr's Editors

Nutritional information is based on 16 servings.

 

Nutritional Information

Nutrients per serving (% daily value)

299kcal (15%)
100mg (10%)
1mg (1%)
230mcg RAE (8%)
118mg
9mg
4g
19g
0g
23g
220mg (73%)
43mg (2%)
12g (62%)
21g (33%)
0mg (2%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
mexican-everyday Mexican Everyday
by Rick Bayless
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
west-coast-cooking West Coast Cooking
by Greg Atkinson
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?