Martha Stewart's Eggnog Recipe #148066
This eggnog's rich, cloud like texture is produced by separating the eggs and beating the whites before adding them to the milk mixture. The eggnog base can be made one day in advance; just beat in the stiff egg whites and whipped cream just before serving.
by Chef #261868
30 min | 30 min prep
SERVES 26
- 12 eggs, separated
- 1 1/2 cups superfine sugar
- 1 quart whole milk
- 1 1/2 quarts heavy cream
- 3 cups bourbon
- 1/2 cup dark rum
- 2 cups cognac
- freshly grated nutmeg
- In a very large bowl, beat egg yolks until thick and pale yellow. Gradually add sugar to yolks. With a wire whisk, beat in milk and 1 quart cream. Add bourbon, rum, and cognac, stirring constantly.
- Just before serving, beat egg whites until stiff. Fold into mixture. Whip remaining 1/2 quart heavy cream until stiff, and fold into mixture, Sprinkle with nutmeg.
- Note: Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.
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5 stars