Egg Nog
A rich, custard-style eggnog made by slowly cooking egg yolks, cream, and milk with cinnamon, nutmeg, and rum emulsion until thickened, then chilled overnight for a smooth, deeply flavored finish.
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Ingredients
- 4 CupsMilk
- ¼Teaspooon Cinnamon Oil
- ¼Teaspoon Rum Emulsion
- 12Egg Yolks
- 1½ Cup Sugar
- 1 TeaspoonNutmeg
- 1 QuartHeavy Cream
- ¼Teaspoon Amarillo
- 2 TeaspoonVanilla
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Method
- 1
Combine All Ingredients To Sauce Pot: the milk, heavy cream, egg yolks, sugar, cinnamon oil, rum emulsion, nutmeg, amarillo, and vanilla.
- 2
Whisk Until All Ingredients Are Combined and no streaks of yolk remain.
- 3
Cook On Low Medium Heat Whisking Constantly, scraping the bottom and corners of the pot, to prevent the eggs from scrambling. The mixture should thicken slightly and coat the back of a spoon as it approaches temperature.
- 4
When It Reaches 160 Degrees on an instant-read thermometer, Remove From Heat immediately to avoid curdling, then strain through a fine-mesh sieve into a clean container and cool to room temperature.
- 5
Let Sit Overnight Before Serving so the flavors deepen and meld; whisk or shake well before serving.
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