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 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 1h Yield 30 serving(s) Number Of Ingredients 10 Steps:
In a very large bowl, beat the egg yolks until thick and pale yellow. Gradually add the sugar and nutmeg, and beat until well mixed. Using a wire whisk, beat in the milk, 4 cups of heavy cream, vanilla extract, bourbon, rum, and cognac. Before serving, beat the egg whites with a 1/4 cup of sugar until stiff, and fold into the egg mixture. Whip the remaining 2 cups of heavy cream, and fold into the egg mixture. Fold in the ice cream; gently stir to combine all ingredients. Sprinkle individual servings with additional nutmeg. NOTE: Eggnog can be refrigerated; however, the cream will rise to the top. Stir the mixture gently to recombine before serving. The amount of liquor can be adjusted to taste.
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 5h19m Yield 14 Number Of Ingredients 16 Steps:
Pour half-and-half and milk into a large saucepan over medium heat. Cook, stirring intermittently, until heated through, 8 to 10 minutes. Whisk sugar, stevia, and flour together in a bowl. Add slowly to the hot milk, stirring constantly. Add vanilla beans and continue so stir until mixture comes to a boil. Cook and stir for 2 minutes more. Remove from heat. Whisk egg yolks in a bowl until smooth. Add about 1 cup of the hot milk mixture to the egg yolks gradually, whisking constantly. Pour egg-milk mixture back into the main milk mixture in the saucepan. Cook and stir over medium heat until thickened to the consistency of heavy cream, about 4 minutes; do not allow the mixture to boil. An instant-read thermometer inserted into custard should read at least 180 degrees F (82 degrees C). Remove from heat, discard vanilla beans, and let cool completely, at least 30 minutes. Mix rum, brandy, and bourbon into the custard. Pour into a container and cover with a lid or plastic wrap. Refrigerate custard until well chilled, at least 4 hours. Pour 2 cups of the chilled custard into a blender; add ice cream and blend until smooth. Pour ice cream mixture back into the chilled custard and mix together thoroughly. Beat heavy cream in a chilled bowl with an electric mixer just until stiff. Fold whipped cream into the chilled custard mixture, completing the eggnog. Keep refrigerated until ready to serve. Mix cinnamon, nutmeg, mace, and cloves together and pour into a shaker. Serve individual portions of the eggnog with a dusting of topping.
Time 45m Yield 20 Number Of Ingredients 8 Steps:
In a large bowl, combine egg yolks, 2 cups sugar and rum. Mix well, cover and refrigerate for 24 hours. Stir half-and-half into cooled yolk mixture. In a large bowl, whip the heavy cream until soft peaks form; set aside. In a separate clean bowl, with a clean whisk, whip egg whites until thick, then gradually add sugar and whip until peaks form. Fold the whipped cream into the egg whites, then fold into the yolks mixture. Sprinkle top with nutmeg.
Time 2h50m Yield 6 Number Of Ingredients 8 Steps:
In medium bowl, beat egg yolks and sugar with wire whisk until thick and lemon colored. In 2-quart saucepan, stir milk and 1 cup of the whipping cream. Add yolk mixture, stirring with whisk. Cook over medium heat 10 minutes, stirring constantly, until mixture just coats a metal spoon. Remove from heat; stir in vanilla and 1/4 teaspoon nutmeg. Place saucepan in cold water until custard is cool, stirring occasionally. Cover; refrigerate at least 2 hours but no longer than 24 hours. Just before serving, stir bourbon into chilled custard. In chilled small bowl, beat remaining 1 cup whipping cream with electric mixer on high speed until stiff peaks form. Gently stir whipped cream into custard. Sprinkle with additional nutmeg. Serve, or refrigerate until serving time. Eggnog can be stored covered in refrigerator up to 2 days.
Time 2h10m Yield 8 servings Number Of Ingredients 8 Steps:
Whisk the eggs and sugar together in a heavy saucepan until well blended. Whisk in the milk. Place over medium heat and cook, stirring constantly with a wooden spoon until the mixture thickens and steam starts rising. The mixture should register 140 degrees on an instant-read or candy thermometer. Strain into a bowl. Stir in the nutmeg, vanilla, rum or bourbon and brandy. Cover and refrigerate until chilled, about two hours. Fold in the whipped cream and serve, sprinkled with a little nutmeg, or refrigerate until ready to serve.
