Chef John's Homemade Eggnog Best Dishes

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Chef John's Homemade Eggnog

"Imagine a luxuriously textured bourbon-spiked custard being sipped through a skinny layer of nutmeg-scented meringue. Based on Alton Brown's well-known version, this eggnog is hugely advanced to the store-offered product."

Ingredients :

Custard Base:
four egg yolks
1/3 cup white sugar
2 cups complete milk
1 cup heavy cream
three/four teaspoon freshly grated nutmeg
2 fluid oz. Bourbon whiskey, or extra to taste
Meringue:
4 egg whites
1 tablespoon white sugar
1 pinch freshly grated nutmeg

Instructions :

Prep : 5M	Cook : 4M	Ready in : 1H45M

Place egg yolks in a saucepan. Whisk in sugar till well combined and creamy. Add milk and cream; whisk till combined. Place pan over medium warmness; whisk regularly until aggregate reaches a temperature of among a hundred and seventy to 180 tiers F (seventy five to 80 levels C) the use of an immediate study thermometer. Remove from warmth. Stir in nutmeg and whiskey.
Chill pan in cold water till cool. Transfer combination to a container (a huge pitcher is ideal). Cover and refrigerate till thoroughly chilled, 2 to three hours.
Place egg whites in a bowl and whisk till smooth peaks shape. Add sugar and hold whisking till egg whites hold a less assailable top. Whisk egg whites into custard base until thoroughly blended. Refrigerate till chilled, approximately 30 minutes.
Whisk eggnog again just before serving and between each pour to make sure even distribution of the egg whites which have a tendency to waft to the top. Serve with a dusting of nutmeg.

Notes :

Be certain to apply the hottest substances you could discover-eggs, milk, and cream--and freshly grate the nutmeg.
This recipe incorporates uncooked egg whites. We advise that pregnant ladies, young kids, the elderly, and the infirm do now not devour raw egg. Learn more about egg protection from our article, Making Your Eggs Safe.

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