Emerils Eggnog Recipes

EMERIL'S ANYTIME EGGNOG

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.

EMERIL'S FAVORITE FRIED EGG SANDWICH

Steps:

• Spread 1/2 tablespoon of the butter on 1 side of each slice of bread (3/4 teaspoon butter per slice).
• Heat a large skillet over medium heat and add the buttered slices, buttered side down. Push the bread to the side of the pan and add the remaining 1/2 tablespoon butter to the other side. Add the ham and egg to the buttered side of the pan, and season the egg lightly with salt and pepper. Using a spatula, pierce the egg yolk so that it runs. Cook until the egg begins to firm and the ham browns, about 30 seconds.
• Using the spatula, flip both the ham and the egg and cook for 30 seconds. Stack the ham and egg on 1 unbuttered side of the toast and top with the other slice, buttered side up.
• Place the egg sandwich on a plate. If desired, top with grated cheese or other toppings, and serve immediately.

EMERIL'S ESSENCE

Steps:

• Combine all ingredients thoroughly.

CHEF JOHN'S HOMEMADE EGGNOG

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.

EGGNOG EXTREME

Steps:

• In a large bowl, combine egg yolks, 2 cups sugar and rum. Mix well, cover and refrigerate for 24 hours.
• Stir half-and-half into cooled yolk mixture. In a large bowl, whip the heavy cream until soft peaks form; set aside.
• In a separate clean bowl, with a clean whisk, whip egg whites until thick, then gradually add sugar and whip until peaks form. Fold the whipped cream into the egg whites, then fold into the yolks mixture. Sprinkle top with nutmeg.

JACK DANIEL'S® VERY MERRY EGGNOG

Steps:

• Mix sugar, rum, bourbon, brandy, salt, vanilla extract, and nutmeg in a blender on medium speed until combined. Transfer liquor mixture to a large bowl.
• Mix half-and-half, cream, and eggs in the blender on low speed until combined. Stir egg-cream mixture into the liquor mixture.
• Ladle eggnog mixture into the blender in batches; blend on low speed. Transfer blended eggnog to a punch bowl or pitcher. Refrigerate until cold, 1 to 2 hours.

EARLY AMERICAN EGGNOG

Steps:

• Pour the brandy, sherry, rum, and whiskey into a bowl.
• Place the egg yolks and egg whites into two separate, large mixing bowls. Set the egg whites aside. Beat the egg yolks until light and frothy. Gradually beat in the sugar until the egg mixture is light colored. Slowly beat in the liquor mixture. With the mixer still running, pour in the milk and heavy cream until thoroughly blended.
• Using a clean beater, beat the egg whites until soft peaks form. Gently fold the egg whites into the milk mixture. Pour into two clean, gallon-size plastic milk containers. Refrigerate at least 5 days, or 10 days for an even smoother taste. Shake the container occasionally to keep the alcohol from separating.
• To serve, pour the eggnog into a punch bowl. Whisk to blend milk mixture, add the quart of vanilla ice cream, and garnish with nutmeg.