You actually cook the custard for your eggnog?

Bob


Chef R. W. Miller wrote:

> eggnog
>
> 3 cups whole milk
> 7 large eggs
> 1 cup sugar
> 2 cups heavy cream
> 1/3 cup bourbon
> 1/3 cup Cognac or other brandy
> 1 teaspoon vanilla
> Special equipment: an instant-read thermometer
> Garnish: freshly grated nutmeg
>
>
> Bring milk just to a boil in a 2-quart heavy saucepan. Whisk together eggs
> and sugar in a large bowl, then add hot milk in a slow stream, whisking.
> Pour mixture into saucepan and cook over moderately low heat, stirring
> constantly with a wooden spoon, until mixture registers 170°F on
> thermometer, 6 to 7 minutes.
> Pour custard through a fine-mesh sieve into cleaned large bowl and stir in
> cream, bourbon, brandy, and vanilla. Cool completely, uncovered, then chill,
> covered, until cold, at least 3 hours and up to 24.
>
> Cooks' note: Flavor of eggnog improves when it is made a day ahead to allow
> alcohol to mellow.
>
> Makes about 6 cups.
> <.@...> wrote in message ...
>
>>What is eggnog? Whats in it?
>
>
>