Egg Nog

From Kwartzlab
Revision as of 22:32, 13 December 2009 by Punkin3.14 (Talk | contribs)
(diff) ← Older revision | Latest revision (diff) | Newer revision → (diff)
Jump to: navigation, search

by Punkin3.14 17:24, 13 December 2009 (UTC)

Contents

Description

As Alton Brown points out[1], traditional egg nog is just an uncooked custard, topped with uncooked meringue. You can use any (egg-thickened, or crème moulée) custard recipe you like. Because we aren't relying on any alchemical reactions to help the custard set, you have the freedom to adjust the egg/cream/sugar ratio as your taste/whim dictates. That's all you need to know to make egg nog; feel free to stop reading here.

Notes

The custard portion can be made ahead, and chilled for up to a week (though obviously it tastes best the day its made). Just beat and add the meringue before serving.

Because the ingredients are not cooked, the quality of your eggs and dairy will greatly influence the flavour of your nog -- buy farm-fresh, organic eggs & dairy if you can. Keep all of the ingredients cold while you work, and wash the egg shells before you open the eggs.

Servings

1 large (collins, highball or goblet) serving per person, or

2 small (lowball, or rocks) servings per person

Ingredients

Suggested amounts per person:

  • 1 egg, divided
  • 2 tbsp vanilla sugar, for the custard*
  • 2 tsp vanilla sugar, for the meringue
  • 1/4 cup heavy cream
  • 1/2 cup whole or unhomogenized milk
  • 1 ounce liquor (dark spiced rum, bourbon, etc.)
  • nutmeg[2] 
* every time I make vanilla extract, I toss some of the scraped beans in to the sugar jar. 
  If you don't have vanilla sugar, add a small amount of vanilla to the custard.

Directions

Make the Custard

Beat egg yolks until pale. Gradually beat in sugar, until dissolved. Whisk in cream, milk, and liquor. Chill for at least 30 minutes, or up to 1 week.

Make the Meringue

Beat egg whites to soft peaks. With mixer still running, gradually add sugar, and continue beating to stiff peaks.

Serve

Whisk meringue into custard until well incorporated. As long as the custard is very cold, you shouldn't have to worry about deflating the meringue. Garnish with freshly grated nutmeg.

If you are serving this in a punch bowl, keep the bowl well chilled. The egg nog will separate as it sits; just re-whisk as needed.


  1. ↑ Good Eats Season 9, Episode 13 : School of Hard Nogs
  2. ↑ http://watch.thecomedynetwork.ca/yule-piss-yourself/a-colbert-christmas-the-greatest-gift-of-all/#clip115917
Retrieved from "http://www.kwartzlab.ca/wiki/Egg_Nog"
Personal tools
Navigation