CHEF JOHN'S HOMEMADE EGGNOG
Imagine a luxuriously textured bourbon-spiked custard being sipped through a thin layer of nutmeg-scented meringue. Based on Alton Brown's famous version, this eggnog is vastly superior to the store-bought product.
Provided by Chef John
Categories Drinks Recipes Eggnog Recipes
Time 1h45m
Yield 4
Number Of Ingredients 9
Steps:
- Place egg yolks in a saucepan. Whisk in sugar until well blended and creamy. Add milk and cream; whisk until blended. Place pan over medium heat; whisk frequently until mixture reaches a temperature of between 170 to 180 degrees F (75 to 80 degrees C) using an instant-read thermometer. Remove from heat. Stir in nutmeg and whiskey.
- Chill pan in cold water until cool. Transfer mixture to a container (a large pitcher is ideal). Cover and refrigerate until thoroughly chilled, 2 to 3 hours.
- Place egg whites in a bowl and whisk until soft peaks form. Add sugar and continue whisking until egg whites hold a firmer peak. Whisk egg whites into custard base until thoroughly blended. Refrigerate until chilled, about 30 minutes.
- Whisk eggnog again just before serving and between each pour to ensure even distribution of the egg whites which tend to float to the top. Serve with a dusting of nutmeg.
Nutrition Facts : Calories 462.7 calories, Carbohydrate 28.2 g, Cholesterol 298.6 mg, Fat 30.7 g, Fiber 0.2 g, Protein 11.5 g, SaturatedFat 17.8 g, Sodium 135.1 mg, Sugar 25.9 g
EGGNOG ECLAIRS
My mother's golden eclairs have a rich, creamy custard filling. If you prefer, replace the simple glaze on top with a dusting of confectioners' sugar or a drizzle of melted chocolate. -Laurinda Johnston, Belchertown, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield about 1 dozen.
Number Of Ingredients 18
Steps:
- In a small heavy saucepan, mix sugar, cornstarch and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in butter, vanilla and nutmeg. Cool 15 minutes, stirring occasionally. Transfer to a bowl. Press plastic wrap onto surface of custard. Refrigerate until cold, about 3 hours., Preheat oven to 400°. In a large saucepan, bring water, butter and salt to a rolling boil. Add flour all at once and beat until blended. Cook over medium heat, stirring vigorously until mixture pulls away from sides of pan and forms a ball. Remove from heat; let stand 5 minutes., Add eggs, one at a time, beating well after each addition until smooth. Continue beating until mixture is smooth and shiny. Transfer to a resealable plastic bag; cut a 1-in. hole in one corner of bag. Pipe 3-in. strips 3 in. apart on greased baking sheets., Bake 10 minutes. Reduce heat to 350°; bake 15-20 minutes longer or until puffed, very firm and golden brown. Pierce side of each eclair with tip of a knife. Cool completely on a wire rack., To assemble, cut off the top third of each eclair. Pull out and discard soft dough from inside tops and bottoms. In a small bowl, beat cream until stiff peaks form. Fold into cold custard. Spoon into eclair bottoms; replace tops., In a small bowl, mix confectioners' sugar and milk until smooth; spread over eclairs. Serve immediately.
Nutrition Facts : Calories 349 calories, Fat 21g fat (12g saturated fat), Cholesterol 150mg cholesterol, Sodium 283mg sodium, Carbohydrate 36g carbohydrate (25g sugars, Fiber 0 fiber), Protein 5g protein.
EMERIL'S EGGNOG
Provided by Emeril Lagasse
Categories beverage
Time 1h25m
Yield about 1 1/2 quarts, 6 to 8 servings
Number Of Ingredients 9
Steps:
- 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 whisk to incorporate. Pour the egg-milk mixture into the hot cream 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-mesh sieve. Allow the custard to cool for 10 minutes before proceeding.
- Add the vanilla, nutmeg, bourbon (if using), and brandy (if using) 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 them into the eggnog as well. Cover and refrigerate until chilled, about 1 hour.
- Pour into a decorative bowl or pitcher and garnish with nutmeg. Serve in small punch cups or old-fashioned glasses.
HOMEMADE EGGNOG RECIPE BY TASTY
Here's what you need: milk, large eggs, large eggs, sugar, kosher salt, heavy cream, dark rum, nutmeg
Provided by Betsy Carter
Categories Drinks
Yield 8 servings
Number Of Ingredients 8
Steps:
- Heat 3 cups (720 ml) of milk in a medium saucepan over medium-low heat until it is steaming, 5-6 minutes (do not allow it to come to a boil.)
- While the milk is warming, whisk together the eggs, egg yolks, sugar, and a pinch of salt in a medium bowl until pale yellow in color, 1-2 minutes.
- Once the milk has begun to steam, slowly pour half into the egg mixture while continuously whisking so the eggs don't scramble. Once combined, slowly pour the egg and milk mixture back into the saucepan. 4. Keep warm over medium-low heat, stirring continuously for 15-20 minutes, until the mixture has thickened enough to coat the back of a spoon.
- Prepare an ice bath in a large bowl. Place a medium bowl in the ice bath and set a fine-mesh sieve on top. Pour the egg mixture through the sieve to remove any unwanted egg bits.
- Remove the sieve and add the remaining cup of milk and heavy cream, and stir to combine. Let cool for 20 minutes, stirring every 5. Add the rum, if desired, then cover and refrigerate for at least 2 hours. The eggnog will keep in the fridge for up to 3 days.
- Serve with freshly grated nutmeg on top.
- Enjoy!
Nutrition Facts : Calories 358 calories, Carbohydrate 24 grams, Fat 19 grams, Fiber 0 grams, Protein 9 grams, Sugar 24 grams
'EGGNOG' ÉCLAIR DESSERT
Turn some heads with our 'Eggnog' Éclair Dessert. Our 'Eggnog' Éclair Dessert is an easy-to-make whipped wafer sensation and a beauty to behold.
Provided by My Food and Family
Categories Home
Time 3h30m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Beat cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mix, extract and nutmeg; beat 2 min. Gently stir in 1-1/2 cups COOL WHIP.
- Line 9x5-inch loaf pan with plastic wrap. Arrange 15 wafers, top sides down, on bottom of pan; cover with 1/4 of the pudding mixture. Repeat layers 3 times. Top with 15 of the remaining wafers. Refrigerate 3 hours.
- Invert dessert onto plate; remove plastic wrap. Microwave chocolate and 1 cup of the remaining COOL WHIP in microwaveable bowl on HIGH 25 sec.; stir until chocolate is completely melted and mixture is well blended. Cool 1 min. Pour over dessert. Garnish with remaining COOL WHIP and wafers.
Nutrition Facts : Calories 300, Fat 17 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 30 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 4 g
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