Chef Johns Homemade Eggnog Recipes

Steps:

• Place egg yolks in a saucepan. Whisk in sugar until well blended and creamy. Add milk and cream; whisk until blended. Place pan over medium heat; whisk frequently until mixture reaches a temperature of between 170 to 180 degrees F (75 to 80 degrees C) using an instant-read thermometer. Remove from heat. Stir in nutmeg and whiskey.
• Chill pan in cold water until cool. Transfer mixture to a container (a large pitcher is ideal). Cover and refrigerate until thoroughly chilled, 2 to 3 hours.
• Place egg whites in a bowl and whisk until soft peaks form. Add sugar and continue whisking until egg whites hold a firmer peak. Whisk egg whites into custard base until thoroughly blended. Refrigerate until chilled, about 30 minutes.
• Whisk eggnog again just before serving and between each pour to ensure even distribution of the egg whites which tend to float to the top. Serve with a dusting of nutmeg.

Steps:

• Combine the half-and-half, whole milk, allspice and sugar in a large saucepan and heat until steaming.
• Whisk the egg yolks in a small bowl and ladle some of the hot mixture into the bowl while whisking constantly. Then whisk the tempered egg mixture back into the remaining hot liquid. Stir until mixture coats the back of a wooden spoon, then place immediately into an ice water bath. Once it has cooled down to room temperature, add liquors and chill. Serve very cold.

Steps:

• In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon and nutmeg and stir to combine.
• Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form.
• Whisk the egg whites into the mixture. Chill and serve.
• Cook's Note: For cooked eggnog, follow procedure below.
• In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Set aside.
• In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator to chill.
• In a medium mixing bowl, beat the egg whites to soft peaks. With the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture.

Steps:

• In a medium bowl, beat egg whites until almost stiff.
• Add sugar gradually to egg whites until stiff (wash beaters!).
• In another bowl, beat whipping cream until stiff.
• In a third bowl, beat egg yolks until thick.
• Stir in liqueur and ice cream. Beat on low speed until just smooth.
• Pour mixture into a punch bowl or into a pitcher.
• Fold in egg whites, then fold in whipped cream.
• Sprinkle with nutmeg for taste.

Steps:

• Separate eggs and beat both whites and yolks.
• Add 1/2 C Sugar to yolks while beating.
• Thoroughly clean beater after beating yolks.
• Add 1/ C Sugar to whites once they form stiff peaks.
• Thoroughly clean beater after beating whites.
• Beat 1 pint Whipping Cream to soft peaks.
• Fold blended yolks, milk, bourbon and rum into the whipped cream. Once combined, fold in egg whites. Sprinkle nutmeg over the top.