RISE AND SHINE KAUT43 OKC
Oh the joyful holidays would not be complete....well, in my home.... without a yuletide holiday libation. That usually means my homemade Vanilla Bean and Whisky Eggnog.
If you are a super foodie, and like making eggnog, you know there are different schools of thought in how it's made. Traditionally it's whole milk and heavy cream, raw eggs, rum, sugar, and of course lots of nutmeg.
I prefer a different method that's along the line of cooking the egg and milk mixture a bit. This method is also along the lines of making crème patisserie and crème anglaise for all of you budding pastry chefs out there. The lightly thickened "custard" style not only kicks up a notch the creaminess texture of the "nog", but I feel develops the rich favors a little bit more. I mean... if it's the holidays and you're wearing a Christmas sweater anyway while watching other's trim the Christmas tree, you may as well kick back with a cup of extra creamy delight. Right?
1 cup granulated sugar + 3 tablespoons
6 large eggs, separated
pinch of kosher salt
1 quart whole milk
2 cups heavy cream
1 vanilla bean split
4-5 ounces of whisky (may be omitted)
freshly grated nutmeg, about 2 teaspoons.
- Separate your eggs, yolk from the egg whites, into two different metal bowls. Add 1 cup of sugar to the egg yolks and whisk (or with a hand mixer) until pale and creamy. Set the egg whites aside.
- In a large pot add the whole milk and heavy whipping cream, and pinch of salt. Split the vanilla bean down the center and add to the pot. Slowly begin to heat the milk to “scalding” temp.. around 180 degrees Fahrenheit, careful not to scotch the bottom of the pan; so stir frequently. Scald for approximately 15 minutes.
- Whip your egg whites just below a soft peak stage. Begin whisking until just frothy, add the 3 tablespoons of sugar, and whip to a soft peak.
- Remove the vanilla bean from the scalded milk, scrape out the vanilla “caviar” and mix back in to the pot. Now temper in a bit of the scalded milk into the egg yolk bowl… about a cup at a time. Add the mix, mix in well, and another cup and mix again. Once the egg yolk bowl is nice and hot, pour it all back in to the milk pot and stir. Slowly heat, stirring continuously, to “cook” the mixture to a really like custard. about 10 minutes.
- pour the light vanilla custard into a larger mixing bowl. Stir to let cool a bit, around 10 minutes. Mix in gently the fluffy sweetened egg white. place in the fridge to cool down, preferably over night.
- When ready to serve give the mixture a good whip (the egg whites would have separated a bit from the light custard) to add back a little lightness. Mix in your whisky of choice (or omit) and the freshly grated nutmeg. Pour the egg nog into your favorite pitcher, add a little more nutmeg on top, and settle in with a nice glassful and It’s A Wonderful Life! Cheers!