Chief Longwind Of The North
Certified/Certifiable
As usual, due to limited resources, and tools, I had to improvise. That being said, this egg ng came out perfectly smooth, and creamy, with q rich, traditional, but not cloyingly sweet flavor. This is the cooked version, as the raw eggnog requires brandy, rum, or bourbon to kill any pathogens. we don't use alcohol in our household, and it's safe for the grandkids to drink.
I am very pleased with how this turned out.
Ingredients:
4 large eggs, + 2 extra large eggs
6 cups milk
2 cups heavy cream
1 1/2 tbs. vanilla extract
3/4 tsp, ground nutmeg
3/4 cup sugar
Separate the yolks into a bowl. Add the sugar, nutmeg, and vanilla extract to the egg yolks. Whisk together until the sugar is completely dissolved, and all is smooth. Heat milk over medium until it just starts to bubble on the edges. Remove the pot from the heat. Slowly whisk 1 cup of the heated milk into the egg yolk mixture to temper it. Place the pot back onto the stove over medium-low heat. Add the tempered yolk mixture into the pot, and cream, whisking until the contents reaches 160' F. Remove the pot from the heat and continue whisking for 1 minute.
Normally, at this stage, you would pour the eggnog through a fine mesh strainer to remove all egg bits. I couldn't find a fine mesh strainer, and had scrambled egg bits. So I poured my eggnog into my high power blender, and blended on low speed to get things started, and increased to high speed for a minute. I tested by pouring a small amount into a glass. It was so creamy, and tasted amazing. The blender, in addition to liquifying the cooked egg, whipped air into the eggnog, making it light and refreshing. It is great hot. I can't wait to try it once it's chilled for a few hours.
Now, what to do with six egg whites. Maybe make some meringue cookies?
Seeeeya; Chief Longwind of the North
I am very pleased with how this turned out.Ingredients:
4 large eggs, + 2 extra large eggs
6 cups milk
2 cups heavy cream
1 1/2 tbs. vanilla extract
3/4 tsp, ground nutmeg
3/4 cup sugar
Separate the yolks into a bowl. Add the sugar, nutmeg, and vanilla extract to the egg yolks. Whisk together until the sugar is completely dissolved, and all is smooth. Heat milk over medium until it just starts to bubble on the edges. Remove the pot from the heat. Slowly whisk 1 cup of the heated milk into the egg yolk mixture to temper it. Place the pot back onto the stove over medium-low heat. Add the tempered yolk mixture into the pot, and cream, whisking until the contents reaches 160' F. Remove the pot from the heat and continue whisking for 1 minute.
Normally, at this stage, you would pour the eggnog through a fine mesh strainer to remove all egg bits. I couldn't find a fine mesh strainer, and had scrambled egg bits. So I poured my eggnog into my high power blender, and blended on low speed to get things started, and increased to high speed for a minute. I tested by pouring a small amount into a glass. It was so creamy, and tasted amazing. The blender, in addition to liquifying the cooked egg, whipped air into the eggnog, making it light and refreshing. It is great hot. I can't wait to try it once it's chilled for a few hours.
Now, what to do with six egg whites. Maybe make some meringue cookies?
Seeeeya; Chief Longwind of the North
