PAULA DEEN'S EGGNOG
Make and share this Paula Deen's Eggnog recipe from Food.com.
Provided by Uda4505
Categories Beverages
Time 4h30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In a bowl beat the egg yolks with the 1/2 cup of sugar until thick.
- In another bowl beat the egg whites with 1/4 cup of sugar until thick.
- In a third bowl beat the cream until thick. Add the cream to the yolks, fold in the egg whites, and add the milk, Bourbon, vanilla, and a pinch of nutmeg, if desired. Chill in freezer before serving.
- Serve eggnog in a large punch bowl.
Nutrition Facts : Calories 575.9, Fat 34.7, SaturatedFat 20.4, Cholesterol 274.3, Sodium 195.1, Carbohydrate 32.2, Sugar 19.3, Protein 13.9
EGGNOG
For a drink with holiday spirit, make a batch of Alton Brown's Eggnog from Good Eats on Food Network.
Provided by Alton Brown
Categories dessert
Time 15m
Yield 6 to 7 cups
Number Of Ingredients 7
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.
JAMIE DEEN'S EGGNOG CUSTARD PIE
I watched Jamie Deen prepare this on Paula's Party and it looks delicious! Besides, cooking with liquor is one of my favorite things to do :) UPDATE: I made this yesterday and I really couldn't taste the rum at all so I think I would add a little more rum and a little less water next time.
Provided by Lvs2Cook
Categories Pie
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350º.
- On a lightly floured surface, unroll pie crust.
- Roll pastry into a 12-inch circle.
- Press pie crust into a 9-inch deep dish pie plate, crimping edges, if desired.
- In a large bowl, beat sugar and eggs at medium speed with an electric mixer until well combined.
- Add evaporated milk, water, rum and salt.
- Beat at low speed until combined.
- Pour mixture into crust.
- Sprinkle top of pie with nutmeg and cinnamon.
- Place pie onto a rimmed baking pan with a depth of 1/2-inch.
- Add hot water to baking sheet coming halfway up the pie plate. Be careful not to get any water in the pie itself.
- Bake for about 55 minutes, or until a knife inserted near center comes out clean.
- Garnish with whipped cream and powdered sugar if desired.
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