Wonderful but very rich, eggnog is best served in small portions. Though good hot or cold, I always serve it hot in the winter. This can be made a day ahead of time and kept in the refrigerator.
Recipe information
Yield
serves 6 to 8
Ingredients
Preparation
Step 1
Using a wire whisk, beat the egg, sugar, and salt in a heavy 4-quart saucepan until well blended. Stir in the milk.
Step 2
Cook the mixture over low heat, stirring constantly, for about 25 minutes, or until it thickens and coats the back of a spoon. Be careful not to boil the mixture or it will curdle.
Step 3
Pour the mixture into a large bowl. Stir in the vanilla, ground nutmeg, and cream. Cover with plastic wrap and refrigerate for 8 hours or overnight.
Step 4
Shortly before serving, warm the eggnog in a 4-quart saucepan until steaming hot but not boiling. Again, be careful not to boil it or it will curdle.
Step 5
Ladle the warm eggnog into mugs and sprinkle each serving with a little freshly grated nutmeg.
Spiked Eggnog Variation
Step 6
Stir together 1/2 cup warm eggnog and 1 ounce good dark rum. Finish with a sprinkling of freshly grated nutmeg. Serves 1.
