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Makes About 1 1/2 Quarts, 6 to 8 Servings
1. Combine the 6 whole eggs, 2 egg yolks, sugar and salt
in a medium mixing bowl and whisk together. Heat 2 cups heavy cream
with the milk in a large saucepan over medium-low heat. When the
cream and milk are hot, ladle about 1 cup into the egg mixture,
and continue to cook, stirring continuously, until the mixture thickens
enough to coat the back of a spoon, 3 to 5 minutes. Remove the pan
from the stove and strain the custard immediately through a fine
sieve. Allow the custard to cool for 10 minutes before proceeding.
2. Add the vanilla, nutmeg, bourbon, and brandy to the eggnog,
and stir well to incorporate. Beat the 2 egg whites to soft peaks
in a clean mixing bowl and fold them into the custard base. In a
separate bowl, beat the remaining 1/2 cup cream to soft peaks, and
fold into the eggnog as well. Cover and refrigerate until chilled,
about 1 hour.
3. Pour into a decorative bowl or pitcher and garnish with
nutmeg. Serve in small punch cups or old-fashioned glasses.
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