Ingredients

The following ingredients have 4 Servings
  • 4 large eggs (separated)
  • 1/3 cup sugar plus 1 Tablespoon
  • 2 cups milk
  • 1 cup heavy cream (35%)
  • 1 teaspoon nutmeg
  • 5 oz rum (to taste)

Instruction

  • Separate the eggs and place each in large bowls. Set the egg whites aside.
  • In a large saucepan, combine the milk, cream and nutmeg. Bring to a boil over medium-high heat.
  • While the cream is coming to a boil, beat the egg yolks until light in color.
  • Add the 1/3 cup of sugar to the beaten yolks and beat for 3 minutes.
  • Once cream comes to a boil remove it from heat. Slowly drizzle the egg yolk mixture into the hot cream whisking constantly. Adding the eggs slowly and whisking briskly will keep the eggs from scrambling like they would if you added them all at once! This is called "tempering the eggs". Continue slowly drizzling and whisking until completely combined. 
  • Pour the mixture back into the saucepan and return to heat.
  • Cook through until you reach an internal temperature of 165F.
  • Remove the eggnog mixture to the fridge. (I placed back in the bowl and left uncovered.)
  • While the eggnog is cooling, beat the egg whites with 1 Tablespoon sugar until soft peaks form, about 4-6 minutes.
  • When the eggnog mixture is well chilled, whisk in the egg whites.
  • To ensure even distribution of the rum, I prefer to add 1 oz to each mug and give a decent stir.
  • Serve warm or cold.