Safe Eggnog Recipes

Steps:

• In large saucepan, beat together eggs, sugar and salt, if used.
• Stir in 2 cups milk.
• Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160¡F.
• Remove from heat.
• Stir in remaining 2 cups milk and vanilla.
• Cover and refrigerate until thoroughly chilled, several hours or overnight.
• Just before serving, pour into bowl or pitcher.
• Garnish or add stir-ins, if desired.
• Serve immediately.
• For faster preparation, heat milk until very warm before stirring milk into eggs and sugar.
• MICROWAVE: In 2-liter liquid micro-safe measure or bowl, beat together eggs, sugar and salt, if used, until thoroughly blended.
• Set aside.
• In l-liter liquid measure or bowl, cook 2 cups milk on full power until bubbles form at edges, about 5-6 minutes.
• Stir into egg mixture.
• Cook on 50% power until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160F, about 5-6 minutes.
• Stir in remaining 2 cups milk and vanilla.
• Continue as above.

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:

• Put the sugar in a saucepan with 75ml water. Simmer until the sugar has dissolved, then cool and chill.
• Beat the yolks with the vanilla until smooth. Add the condensed milk, brandy and cooled sugar syrup, mixing well.
• Pour into a jug and chill for at least 2 hrs. Serve within 24 hrs, over ice.