Once you have tried Homemade Eggnog from scratch, you will never want the store-bought carton stuff again! Yes, there are a few steps to this, but this finished recipe is unparalleled to anything you will buy premade.
Brought you by @countrygoldenyolks9767 - these are one of my favourite eggs I like to use. My recipe demand great ingredients, like the greatness in Country Golden Yolks free range and organic eggs. Locally owned and family run in the beautiful Fraser Valley of BC. The full recipe is below.
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Here is the full recipe:
Homemade Eggnog
Recipe created by Chef Dez, chefdez.com
“The constant stirring of the egg mixture, while it is cooking, is vital to ensure that the eggs don’t become scrambled eggs”
6 egg yolks
1/2 cup white sugar
2 cups whipping cream, divided
1 cup milk (homogenized)
1/2 teaspoon ground nutmeg
Pinch of salt
1/2 cup dark rum or spiced rum, optional
Fresh grated nutmeg, for garnish
1. In a stainless-steel bowl, whisk the egg yolks with the sugar until smooth.
2. Mix in the 1 cup of whipping cream, the milk, nutmeg, and salt until completely combined.
3. Place the bowl over a pot of simmering water. For a more temperate heat, make sure that the water does not touch the bottom of the bowl. Whisk the mixture constantly until it reaches a temperature of 160 degrees Fahrenheit.
4. Remove the bowl from the heat and immediately chill uncovered in the refrigerator until cold.
5. While the mixture is cooling, whisk the remaining cup of whipping cream until soft peaks form.
6. Once the egg mixture is cold, fold in the whipped cream from the previous step.
7. Stir in the optional rum, pour into glasses and garnish with more freshly grated nutmeg.
Makes just over 5 cups with the rum
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