Cooked Eggnog

🥘 Ingredients

• milk 1 cup
• heavy cream 1 cup
• egg yolks 12
• sugar 1.33 cups
• nutmeg 1 tsp
• milk 2 cups
• heavy cream 2 cups
• brandy, Cognac, dark rum, or bourbon ½ cup
• nutmeg

1. 1

   Lightly cooking this eggnog kill dangerous bacteria in the eggs. For a nonalcoholic alternative, 2 Tbsp vanilla or 1.5 cups string coffee can replace the spirits. Do not double this recipe.
2. 2

   Combine milk and heavy cream .
3. 3

   Whisk in a medium bowl just until blended egg yolks , sugar , and 1 tsp nutmeg .
4. 4

   Heat in a large saucepan over medium-low heat 2 cups milk and 2 cups heavy cream .
5. 5

   While whisking, slowly add part of the hot milk and cream mixture to the egg yolks. Then slowly pour the cream and egg mixture back into the saucepan, stirring constantly, until the mixture becomes a little thicker and reaches a temperature of about 175°F. Do not overheat or the mixture will curdle. Remove from heat and immediately stir in the combined 1 cup milk and 1 cup heavy cream. Strain through a fine mesh strainer into a storage container and cool. Chill thoroughly, uncovered, then stir in brandy, Cognac, dark rum, or bourbon .
6. 6

   Cover and refrigerate for at least 3 hour, or up to 3 days.
7. 7

   Serve sprinkled with nutmeg .