Ingredients

The following ingredients have 4 Servings
  • 12 egg yolks
  • 1 cup granulated sugar ((200g))
  • 4 cups whole milk
  • 2 cups heavy cream
  • 3 teaspoons freshly grated nutmeg
  • Pinch of salt
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon rum extract ((optional))

Instruction

  • Whisk egg yolks together with the sugar in a mixing bowl until creamy and a light color.
  • In a large saucepan, combine the milk, cream, nutmeg and salt and heat over medium heat until it starts to simmer, with bubbles forming around the edges, but do not bring to a boil.
  • Slowly whisk ½ cup of the hot liquid into the eggs and sugar to temper the eggs. Repeat until about ⅓ of the hot liquid has been mixed into the eggs.
  • Add the tempered egg yolk liquid back into the pan with the remaining milk and cream and heat until it reaches 160°F or just starts to coat the back of a wooden spoon.
  • Remove from heat and stir in the vanilla and rum extract.
  • Transfer to a bowl and cover tightly with plastic wrap, then chill completely in the fridge until ready to serve. Best served the next day once the eggnog has had time to age slightly.