Tuesday, December 14, 2010


I love eggnog. So good.

Adapted from Alton Brown
2 egg yolks
2 and 1/3 tbsp sugar, plus 1 tsp
1 cup milk
1/2 cup heavy cream
2 egg whites
1/2 tsp cinnamon
whipped cream

In a bowl, beat the egg yolks until they lighten in color. Add the 2 and  1/3 tablespoons of sugar and mix until the sugar dissolves.

In a saucepan, bring the milk and heavy cream to a boil, stirring occasionally. Remove from the heat, and gradually add to the egg yolk mixture while stirring; this is so that the eggs don't scramble. Pour the egg mixture back into the saucepan and cook on medium heat until the mixture reaches 160'. Pour the mixture into a bowl and refridgerate.

While the egg yolk mixture is being chilled, whip the egg whites with the teaspoon of sugar until soft peaks form. When the egg yolk mixture is cold, fold in the egg whites and add the cinnamon. Pour into glasses and top with whipped cream.

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