Egg Nog

 Egg Nog

INGREDIENTS

• 12 eggs, separated
• ⅔ cup (130 g) sugar
• ¾ cup (180 ml) bourbon
• ¾ cup (180 ml) cognac
• ¼ cup (60 ml) creme de cacao
• 1 teaspoon (5 ml) nutmeg
• 1 tablespoon (15 ml) vanilla extract
• 3 pints (1500 ml) heavy cream
• ½ teaspoon (2.5 ml) cream of tartar
• Cinnamon Sticks for garnishing

INSTRUCTIONS

1. Separate eggs by placing yolks in a large punch bowl and egg whites in a smaller bowl.
2. To the egg yolks, add sugar, nutmeg, alcohols and vanilla and set aside.
3. In a separate bowl, whip heavy cream on high with an electric mixture until stiff peaks form, set aside.
4. In another bowl add egg whites and cream of tartar, whip on high until stiff peaks form.
5. Fold in the heavy cream to the yolk mixture, in batches being careful not to over mix and deflate, then fold in the egg whites. It will be extremely thick!
6. Garnish punch bowl with a sprinkle of nutmeg and then ladle into small punch cups.
7. Top each cup with more nutmeg and a cinnamon stick.

NOTES

BETH'S ADAPTATION OF DAD'S RECIPE (Using a cooked egg base and pasteurized egg whites)
Serves 15-20 people

INGREDIENTS:

FOR COOKED EGG BASE:
5 cups of milk
2 cups heavy cream
12 egg yolks
⅔ cup sugar
¾ cup (180 ml) bourbon
¾ cup (180 ml) cognac
¼ cup (60 ml) creme de cacao
1 teaspoon (5 ml) nutmeg

FOR FOLDING INTO BASE:
1 ½ cups, heavy cream
1 teaspoon vanilla extract
1 pint (500 ml) pasteurized egg whites
1 teaspoon cream of tartar


METHOD:
In a large saucepan add milk, 2 cups heavy cream, and sugar. Heat until sugar dissolves and milk mixture is simmering.

In a large bowl add 12 egg yolks. Slowly pour the milk mixture into the yolks whisking all the while until combined. Pour back into a clean saucepan and heat on medium until a candy thermometer (or meat thermometer works too!) registers 165F, this is the temperature needed to kill off any bacteria.

Allow custard base to cool or if making ahead of time, refrigerate base until ready to serve.

Whip 1 ½ cups of heavy cream, with 1 teaspoon of vanilla, until stiff peaks form. Set aside. Whip pasteurized egg whites and cream of tartar until thickened (they will not get stiff like un-pasteurized whites. That's OK you just need the thickness)

Transfer custard base to a large punch bowl. Add nutmeg and alcohols, then fold in egg whites and then fold in heavy cream.

Garnish with nutmeg and ladle into punch cups and serve with a little more nutmeg on top and a cinnamon stick.