1/2 cup sugar
3 cups milk
1 teaspoon vanilla extract
1/2 cup whisky
1/2 teaspoon freshly grated nutmeg
1 cup heavy cream
This traditional holiday drink is saved from raw-egg problems by cooking the custard. Brandy or rum can be substituted for whisky.
Makes 6 cups.
Total time: 3 hours 45 minutes.
In a saucepan, beat the eggs and sugar until creamy. In a second saucepan over low heat, heat 2 cups of the milk until hot. Slowly add to the egg mixture, stirring continuously. Cook over low heat, stirring, for 15 to 20 minutes or until the mixture reaches 170°F and has thickened. Stir in the remaining milk, vanilla, whisky, and half the nutmeg. Chill 3 hours.
In a medium bowl, beat the cream until soft peaks form. Fold into the milk mixture. Ladle the eggnog into a punch bowl and sprinkle with the remaining grated nutmeg.