|(Karoline Boehm Goodnick for The Boston Globe)|
Many eggnog recipes require complicated whipping and folding techniques utilizing raw eggs. This method is more like a traditional vanilla custard sauce, but with extra nutmeg. Thin the custard with bourbon, rum, or brandy. Add milk instead for the kids. Serve over ice in your favorite punch glass or moose mug.
|1||cup half and half|
|1/2||teaspoon freshly grated nutmeg|
|1||teaspoon vanilla extract|
|Extra sugar (for sprinkling)|
|1||cup bourbon or milk|
|Extra grated nutmeg (for garnish)|
1. Set a fine mesh strainer over a bowl.
2. In another bowl, whisk together yolks, sugar, and salt.
3. In a saucepan, heat the milk, half and half, and nutmeg until bubbles form at the edges of the pan.
4. Carefully ladle hot cream into the egg mixture, whisking constantly. Return the mixture in the bowl to the saucepan. Continue cooking over medium heat, stirring constantly with a wooden spoon, until the temperature reaches 170 to 180 degrees on an instant thermometer or the custard coats the back of the spoon. It should not come to a boil.
5. Strain the custard into the clean bowl. Stir in the vanilla. Sprinkle with extra sugar to prevent a skin from forming. Refrigerate for several hours or until cold.
6. Stir in the bourbon or milk. Pour over ice and garnish with grated nutmeg.
Karoline Boehm Goodnick