Time 25m Number Of Ingredients 8 Steps:
Combine milk, cream, vanilla, cinnamon and nutmeg in a saucepan over low-medium heat. Gently bring to a boil. Once boiling, remove from the heat and allow to steep. In a large bowl, beat egg yolks and sugar until combined and thick ribbons form when whisk is lifted. Gradually whisk in hot milk mixture into the eggs (in 1/2 cup increments to prevent eggs from scrambling), until liquid is combined and smooth. Mix through rum. Pour mixture back into saucepan and cook over medium heat, while stirring, for 2-3 minutes until thick. Do not boil. Let cool, then refrigerate overnight or for up to 3 days. Before serving, beat egg whites in a large bowl or stand mixer until soft peaks form. Gently fold into eggnog until combined. (If you don’t want to consume the raw egg whites, simply whip some cream to top your eggnog OR enjoy without!)Serve and garnish with ground cinnamon, cinnamon sugar or fresh grated nutmeg.
Time 40m Yield 6 servings (about 4 cups). Number Of Ingredients 8 Steps:
In a large heavy saucepan, whisk together the eggs, sugar and salt. Gradually add 2 cups milk. Cook over low heat, stirring constantly, until a thermometer reads 160°, about 25 minutes., Pour into a large bowl; stir in the vanilla, nutmeg and remaining milk. Place the bowl in an ice-water bath; stir frequently until mixture is cool. If mixture separates, process in a blender until smooth. Cover and refrigerate for at least 3 hours. , When ready to serve, in a small bowl, beat cream on high speed until soft peaks form; whisk gently into cooled mixture. Pour into a chilled punch bowl. If desired, top with dollops of whipped cream and sprinkle with nutmeg.
Time 30m Yield 5 Number Of Ingredients 8 Steps:
In a large mixing bowl, beat egg yolks until they are thickened and light. Gradually stir in condensed milk, sugar, vanilla and milk. Beat the egg whites until stiff, then add them to the milk mixture. Stir rum into the mixture (to taste). Garnish with nutmeg.
Time 35m Yield 12 servings (3/4 cup each). Number Of Ingredients 9 Steps:
In a large heavy saucepan, whisk eggs, sugar and confectioners’ sugar until blended. Stir in milk., Cook over low heat about 20 minutes or until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately., Stir in cream, amaretto, cinnamon and nutmeg. Refrigerate, covered, several hours or until cold. Sprinkle servings with additional nutmeg.
Time 50m Yield 3 quarts Number Of Ingredients 8 Steps:
Heat the milk in a saucepan over medium heat (Do not boil). In a mixing bowl, with an electric mixer, beat the eggs at medium speed, until they are thick and pale; gradually add in the sugar, beating well. Gradually stir about 1/4 of hot milk into egg mixture. Add egg mixture to remaining hot milk; stirring constantly. Cook over medium-low for 25-30 minutes, stirring constantly, until mixture thickens and reaches 160°. Stir in bourbon, vanilla, and 1/4 teaspoon nutmeg. Remove pan from heat; let cool. Cover and chill (up to two days). When ready to serve, beat whipping cream at medium speed until soft peaks form. Fold the whipped cream into the egg mixture. Sprinkle with additional nutmeg before serving.
Time 15m Yield 4 to 6 servings Number Of Ingredients 8 Steps:
Whisk the eggs, egg yolk and sugar in a bowl until combined. Heat the milk and 1/2 cup heavy cream in a medium saucepan over medium heat until steaming; do not boil. Remove from the heat. Whisk 1 cup of the hot milk mixture into the egg mixture, then whisk the egg mixture back into the saucepan. Cook over medium heat, stirring constantly with a wooden spoon, until the mixture is thick enough to coat the back of the spoon and a thermometer registers 165 degrees F, about 5 minutes. (Do not boil or the eggs will curdle.) Strain the mixture through a fine-mesh sieve into a large bowl and stir in the vanilla and nutmeg. Let cool at room temperature, about 1 hour. Cover and refrigerate until cold, at least 2 hours or up to 1 week. Whisk the remaining 1/2 cup heavy cream in a large bowl until stiff peaks form. Slowly whisk the whipped cream into the chilled eggnog mixture, then whisk in the rum. Pour into glasses, sprinkle with nutmeg and serve with cinnamon sticks.
Time 1h10m Yield 10 Number Of Ingredients 9 Steps:
In large bowl, combine 2 cups of the milk and pudding mix; beat 1 minute or until smooth. Add remaining 2 cups milk, egg product, vanilla, rum extract, salt and 1/4 teaspoon nutmeg; beat well. Cover; refrigerate until serving time. Serve topped with whipped cream and a sprinkle of nutmeg.
Time 6h30m Yield 6 serving(s) Number Of Ingredients 7 Steps:
Use a saucepan or stock pot large enough to hold 2 quarts. In saucepan, beat together the eggs and sugar until smooth. Stir in 2 cups milk. Cook over medium low heat, whisking or stirring frequently because as this mixture begins to get hot it will easily scorch to the bottom of the pan if you aren’t careful. Cook until mixture is thick enough to coat a metal spoon and reaches 160° on a food thermometer. Remove from heat. Slowly add the 2 cups whipping cream or half& half while whisking together until smooth. Add vanilla, cinnamon and nutmeg and combine until incorporated. At this point, you may taste test (carefully- it will still be very hot) and if it doesn’t seem sweet enough for your taste, add extra sugar. I use a total of 3/4 cup sugar because we like it sweet. You may also add more nutmeg at this point if you like a strong nutmeg flavor. Pour into a pitcher or container. Cover and refrigerate until thoroughly chilled- several hours or overnight. Serve garnished with your choice of toppings: whipped cream, chocolate curls, maraschino cherries, cinnamon sticks or peppermint sticks. Brandy, rum, whiskey or flavored liqueur’s may be added before serving if desired. This recipe makes 6 cups Egg Nog.
More about “creamy eggnog recipes”
Time 20m Yield 64 Number Of Ingredients 9 Steps:
Grease a 9 inch square pan and set aside. Combine the sugar, butter, eggnog, nutmeg, and cinnamon in a large saucepan. Bring to a boil, stirring occasionally to melt the butter. Once the mixture reaches a rolling boil, stop stirring, and clip a candy thermometer onto the pan. Heat mixture to 235 degrees F (113 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove the pan from the heat and stir in the white chocolate pieces, marshmallow cream, vanilla, and walnuts. Beat the mixture with a wooden spoon until fluffy and it starts to lose its gloss. Spoon into the prepared pan, spreading evenly. Cool completely, then cut into small squares for serving.
