A few years ago, I found a recipe for home-made eggnog that was very good. anyone know the recipe?

Question

It was made with either fat free milk or powdered milk and egg beaters (substitute eggs) It had to be scalded on the stove with other ingredients, then cooled and served with nutmeg and whipped cream. really delicious! did anyone happen to clip the same recipe, as I lost mine? PS: There's a possibility that skim evaporated milk was used. I just can't remember. Please help!

Answer 1

heres one out of a real old book ***6 eggs separated 1/2 cup honey or sugar 5 cups milk or buttermilk 1 table spoon rum extract 1 teaspoon vanilla extract 1 cup heavy whipped nutmeg beat egg whites in a large bowl until soft peaks form (can seperate with a slotted spoon ) add yolks and honey or sugar beat well stir in milk or buttermilk and extracts(can also use real rum ) chill just before serving fold in whipped cream pour in punch bowl if you have one or use pitcher sprinkle nutmeg

Answer 2

Old Fashioned Egg Nog

1 quart milk
1 cup superfine or confectioners' sugar
1 vanilla bean, split in half lengthwise and seeds scraped out
12 large eggs*, separated
2 cups heavy cream
2 cups bourbon
1 cup brandy
Freshly grated nutmeg, for garnish
Chocolate shavings, for garnish

In a large saucepan, combine the milk, 1/2 cup of the sugar, and vanilla bean and seeds and bring to a gentle boil. Remove from the heat.
In a medium bowl, beat the yolks until pale yellow and thick, 2 to 3 minutes. Slowly pour in 1 cup of the hot milk, whisking constantly. Pour the egg yolk mixture into the saucepan with the hot milk, whisking. Cook over medium heat, stirring constantly with a heavy wooden spoon, until the mixture thickens enough to coat the back of a spoon, about 5 minutes. Strain through a fine mesh strainer into a clean container. Cover with plastic wrap, pressing down against the surface to keep a skin from forming. Refrigerate until well chilled, at least 4 hours or overnight.

In a large bowl, beat the egg whites with an electric mixer until soft peaks start to form. Slowly add 1/4 cup of the sugar and beat until stiff peaks form.

In a large bowl with clean beaters, beat the cream until thick and frothy. Add the remaining 1/4 cup sugar and beat to soft peaks.

In a large punch bowl, combine the chilled egg yolk mixture and the bourbon and brandy. Fold in the sweetened whipped cream, then the egg whites. Refrigerate until chilled, 30 minutes to 1 hour.

To serve, sprinkle nutmeg over the top and garnish with chocolate shavings. Serve chilled.

Eggnog Recipe courtesy Alton Brown, 2005
Show: Good Eats
Episode: School of Hard Nogs





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*

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.



There aresome things the words low fat or no fat should never be link with egg nog is one. I have used both of these at bars I have worked at.