EGGNOG WITH COOKED CUSTARD BASE

MAKES ABOUT 12 ONE-HALF CUP SERVINGS

I really love my Traditional Eggnog, but it does use uncooked eggs. I really don’t worry about that for me, since I always use very fresh, grade A eggs, that have no visible cracks. However, as the people I know and love become more elderly and, in some cases, develop health issues, I am more cautious. It took several years to come up with an eggnog recipe using cooked eggs that I liked, but this is very good. Actually, I just used my original recipe and made the custard according to some recipes I found. You can still make the other eggnog using pasteurized eggs, but I think they have a different flavor than regular eggs.

INGREDIENTS

6 large eggs

3/4 cups sugar

2 cups light cream or half-and-half

3 cups heavy or whipping cream, divided

2 teaspoons real vanilla extract

1/2 teaspoon freshly grated nutmeg (can use ground)

1 cup dark rum

1/2 cup brandy

1/4 cup bourbon

Extra ground nutmeg for garnish

Whisk eggs and sugar in a medium bowl. Heat the light cream and 2 cups of the heavy cream in a large saucepan over medium-low heat just until hot, not boiling. Add 1 cup of the hot cream to the egg mixture and whisk well. Add that mixture to the saucepan and whisk again to combine. Cook, stirring constantly, until the custard covers the back of a spoon thickly, about 5 minutes. Pour custard through a fine sieve, into a large bowl. Stir in the vanilla and 1/2 teaspoon nutmeg. Let set until cooled slightly, about 10 minutes. Add the rum, brandy and bourbon; stir to combine. Cover and refrigerate for at least 4 hours or overnight. Whip the remaing 1 cup heavy cream to soft peaks. Fold into the custard. Serve immediately, or cover and refrigerate, folding the cream that settles on the top back into the custard. Garnish individual servings with additional nutmeg.

Notes: Use whatever combination of liquor your prefer. If serving children, omit it entirely. Or, for a non-alcoholic version, you could use a little rum extract. Leftovers may be refrigerated for up to 3 days. Just gently incorporate the cream that settles on the top back into the liquid.

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