Emerils Anytime Eggnog Recipes

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EMERIL'S ANYTIME EGGNOG



Emeril's Anytime Eggnog image

Spread good cheer with glasses of Emeril's Anytime Eggnog-a new Christmas classic.

Provided by Martha Stewart

Categories     Food & Cooking     Drink Recipes

Time 30m

Number Of Ingredients 8

12 eggs, separated
1 3/4 cups sugar
6 cups whole milk
1 vanilla bean, split
Coarse salt
1 cup plus 2 tablespoons brandy
2 cups heavy cream
Ground or grated nutmeg, for garnish (optional)

Steps:

  • Place a large bowl in a larger bowl of ice water and set aside. In a medium bowl, whisk together egg yolks and 1 cup sugar until pale yellow and thick, about 2 minutes.
  • In a medium saucepan, bring milk, vanilla bean, and 1/8 teaspoon salt to a bare simmer. Remove from heat. Whisking constantly, slowly pour 2 cups hot milk mixture into yolks. Whisking, slowly pour yolk mixture into saucepan. Cook over medium, stirring constantly with a wooden spoon, until mixture is thick enough to coat the back of spoon, about 3 minutes.
  • Pour mixture through a fine-mesh sieve into bowl in ice bath. Let cool, stirring occasionally, about 20 minutes. Cover and refrigerate eggnog base until chilled, about 1 hour.
  • Whisk brandy and cream into chilled eggnog base. In another large bowl, using an electric mixer, beat egg whites until soft peaks form. Gradually add 3/4 cup sugar and beat on high until stiff peaks form. Gently fold whites into eggnog base until blended. Serve eggnog sprinkled with nutmeg, if desired.

Nutrition Facts : Calories 531 g, Fat 28 g, Protein 13 g

EGGNOG



Eggnog image

For a drink with holiday spirit, make a batch of Alton Brown's Eggnog from Good Eats on Food Network.

Provided by Alton Brown

Categories     dessert

Time 15m

Yield 6 to 7 cups

Number Of Ingredients 7

4 egg yolks
1/3 cup sugar, plus 1 tablespoon
1 pint whole milk
1 cup heavy cream
3 ounces bourbon
1 teaspoon freshly grated nutmeg
4 egg whites*

Steps:

  • In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon and nutmeg and stir to combine.
  • Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form.
  • Whisk the egg whites into the mixture. Chill and serve.
  • Cook's Note: For cooked eggnog, follow procedure below.
  • In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Set aside.
  • In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator to chill.
  • In a medium mixing bowl, beat the egg whites to soft peaks. With the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture.

THE ORIGINAL EGGNOG



The Original Eggnog image

When she published this recipe in her first book, Entertaining, Martha wrote that this eggnog was "so rich it needs no accompaniment." This original recipe is made with plenty of bourbon, cognac, dark rum, heavy cream, and a dozen eggs-good thing it serves a crowd.

Provided by Martha Stewart

Categories     Drink Recipes

Number Of Ingredients 8

12 large eggs, separated
1 1/2 cups superfine sugar
1 1/2 quarts heavy cream
1 quart whole milk
3 cups bourbon, such as Maker's Mark
1/2 cup dark rum, such as Mount Gay
2 cups cognac, such as Rémy Martin Grand Cru
Freshly grated nutmeg, for serving

Steps:

  • In a very large bowl, beat egg yolks until thick and pale yellow. Gradually add sugar to yolks. With a wire whisk, beat in milk and 1 quart cream. Add bourbon, rum, and cognac, stirring constantly.
  • Just before serving, beat egg whites until stiff. Fold into mixture. Whip remaining heavy cream until stiff and fold in. Sprinkle with nutmeg.

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