* HOMEMADE EGGNOG

10 SERVINGS

6 large eggs, separated
3/4 cup sugar
3 cups milk
1/4 cup bourbon
2 tablespoons dark rum
2 tablespoons brandy
1 cup heavy cream
1/2 teaspoon freshly grated nutmeg

1. Put the egg yolks in a medium bowl and set the bowl over
a saucepan of simmering water. Add 1/4 cup plus 2 table-
spoons of the sugar and whisk over low heat until pale yel-
low and thick, about 5 minutes. Whisk in the milk, bourbon,
rum and brandy and transfer to a large bowl.

2. In another large bowl, whisk the egg whites with the
remaining 1/4 cup plus 2 tablespoons of sugar until very
soft peaks form. Stir the whites into the yolk mixture. In
a medium bowl, beat the heavy cream until lightly thickened.
Fold the whipped cream and nutmeg into the eggnog and chill
thoroughly.

Whisk to reblend before serving.


MAKE AHEAD The eggnog can be refrigerated overnight. Stir
before serving.


This recipe originally appeared in Food and Wine (December
1997).

* COOKED EGGNOG
6 eggs
1/4 cup sugar
1/4 teaspoon salt, optional
1 quart milk* divided
1 teaspoon vanilla,
fresh grated nutmeg

In large saucepan, beat together eggs, sugar and salt, if
desired. Stir in 2 cups of the milk. Cook over low heat,
stirring constantly, until mixture is thick enough to coat
a metal spoon with a thin film and reaches at least 160
degrees F. Remove from heat. Stir in remaining 2 cups milk
and vanilla. Cover and refrigerate until thoroughly chilled,
several hours or overnight. Just before serving, pour into
bowl or pitcher. Garnish with nutmeg, if desired. Serve
immediately.

*For faster preparation, heat milk until very warm before
stirring milk into eggs and sugar.

MICROWAVE: In 2-quart liquid measure or bowl, beat together
eggs, sugar and salt, if desired, until thoroughly blended.
Set aside. In l -quart liquid measure or bowl, cook 2 cups
of the milk on full power until bubbles form at edges, about
5 to 6 minutes. Stir into egg mixture. Cook on 50 percent
power until mixture is thick enough to coat a metal spoon
with a thin film and reaches at least 160 degrees F, about 5
to 6 minutes. Stir in remaining 2 cups milk and vanilla.
Continue as above.

The only thing better than a milk mustache is an eggnog one!