Aunt Helens Eggnog Recipes

Steps:

• In a large saucepan, heat 4 cups milk until bubbles form around sides of pan. Meanwhile, in a large bowl, whisk eggs and 1 cup sugar until blended. Slowly stir in hot milk; return all to saucepan., Cook over medium-low heat until slightly thickened and a thermometer reads at least 160°, 6-8 minutes, stirring constantly (do not allow to boil). Immediately transfer to a large bowl., Stir in rum, brandy, nutmeg and remaining milk. Refrigerate, covered, several hours or until cold., In a large bowl, beat cream until it begins to thicken. Add remaining sugar; beat until soft peaks form. Fold into egg mixture. (Mixture may separate; stir before serving.) If desired, serve with cinnamon sticks and additional nutmeg.

Steps:

• Mix sugar, rum, bourbon, brandy, salt, vanilla extract, and nutmeg in a blender on medium speed until combined. Transfer liquor mixture to a large bowl.
• Mix half-and-half, cream, and eggs in the blender on low speed until combined. Stir egg-cream mixture into the liquor mixture.
• Ladle eggnog mixture into the blender in batches; blend on low speed. Transfer blended eggnog to a punch bowl or pitcher. Refrigerate until cold, 1 to 2 hours.

Steps:

• Place egg yolks in a saucepan. Whisk in sugar until well blended and creamy. Add milk and cream; whisk until blended. Place pan over medium heat; whisk frequently until mixture reaches a temperature of between 170 to 180 degrees F (75 to 80 degrees C) using an instant-read thermometer. Remove from heat. Stir in nutmeg and whiskey.
• Chill pan in cold water until cool. Transfer mixture to a container (a large pitcher is ideal). Cover and refrigerate until thoroughly chilled, 2 to 3 hours.
• Place egg whites in a bowl and whisk until soft peaks form. Add sugar and continue whisking until egg whites hold a firmer peak. Whisk egg whites into custard base until thoroughly blended. Refrigerate until chilled, about 30 minutes.
• Whisk eggnog again just before serving and between each pour to ensure even distribution of the egg whites which tend to float to the top. Serve with a dusting of nutmeg.

Steps:

• Combine the half-and-half, whole milk, allspice and sugar in a large saucepan and heat until steaming.
• Whisk the egg yolks in a small bowl and ladle some of the hot mixture into the bowl while whisking constantly. Then whisk the tempered egg mixture back into the remaining hot liquid. Stir until mixture coats the back of a wooden spoon, then place immediately into an ice water bath. Once it has cooled down to room temperature, add liquors and chill. Serve very cold.

Steps:

• Add wet ingredients to dry alternately, a little at a time, working out the lumps. This batter should be smooth when its completed.
• Heat pan or grill to med-high (400*) drop onto grill or pan in the desired size, turn over when bubbles appear on top, cook 'til done.
• These are great to cook in large batches to freeze and then reheat. Lovely for cold school mornings. You could use half white flour and half whole wheat flour.

Steps:

• Beat egg yolks together in a large bowl; whisk in sugar until well combined. Slowly whisk in whiskey, rum, and brandy until fully incorporated. While whisking, slowly add 4 cups heavy cream and whisk until well combined. Transfer to refrigerator until chilled, at least 2 hours.
• In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites until stiff. Fold into chilled liquor mixture. Add remaining 2 cups heavy cream to mixer and whisk until soft peaks form. Fold into liquor mixture. Transfer to a large punch bowl or serve in individual glasses. Sprinkle with nutmeg before serving.

Steps:

• Heat milk in a large saucepan over medium heat (Do not boil).
• Beat eggs and salt at medium speed with an electric mixer until thick and pale; gradually add sugar, beating well.
• Gradually stir about 1/4 of hot milk into egg mixture; add to remaining hot milk, stirring constantly.
• Cook over medium-low heat, stirring constantly, 25 to 30 minutes or until milk mixture thickens and reaches 160 degrees.
• Stir in bourbon (or milk), vanilla, and 1/4 tsp of nutmeg.
• Remove from heat, and cool.
• (I strain mine at this point to avoid having any curdled clumps of egg -- if you think you don't have any then don't worry about it).
• Cover and chill up to 2 days.
• Beat whipping cream at medium speed with an electric mixer until soft peaks form.
• Fold whipped cream into milk mixture.
• Sprinkle with remaining 1/4 tsp nutmeg before serving.

Steps:

• Put cream and sugar in a large saucepan. Heat on medium to medium-high. Stir until it comes to a boil, then add cream of tartar. Using a candy thermometer, cook and stir constantly till it reaches 238 degrees F. Immediately pour onto a large, cooled marble candy-making slab (or something similar that will stay cold) until the mixture is cooled.
• Then mix well until it turns white and mounds. Cover with a damp cloth for 1/2 hour or so.
• Then knead it like bread until it's smooth. You can have it plain or add small bits of candied fruit and nuts, if you like, and knead into it.
• Roll it into a log on some waxed paper or plastic wrap, and keep refrigerated. Serve by slicing 1/4 inch slices off and serving on a pretty little plate.

Steps:

• Start with the egg whites. Begin to beat the egg whites to soft peaks. Add 1/3 cup of the sugar and continue beating until the are stiff peaks. Set this aside.
• In another bowl, beat the whipping cream and 1/3 cup sugar until the sugar is completely dissolved. Set this aside.
• In the large mixer bowl, put in the 6 egg yolks and last 1/3 cup sugar, nutmeg, and a pinch of salt. Beat until they lighten in color and the sugar is completely dissolved.
• Slowly add the bourbon to the egg yolk mixture, beating the whole time to encorporate.
• Next add the quart of milk to the egg/bourbon mixture and beat until well mixed.
• Add the whipping cream mixture, and beat until mixed.
• Last add the egg white mixture, and beat until everything is all mixed together.
• Put in a covered pitcher and chill before serving.

Steps:

• In a large bowl, beat the eggs and sugar with an electric mixer until thick and pale, about 5 minutes. Gradually stir in the bourbon, rum, half and half and nutmeg.
• In a separate chilled bowl, whip the cream until it can stand in a peak. Fold the whipped cream into the egg mixture. Pour into a plastic container and refrigerate overnight (if possible). Shake the container before serving.

Steps:

• Beat together eggs, condensed milk and vanilla.
• Slowly beat in milk.
• Gently fold in whipped cream.
• If you are adding alcohol, rum, brandy or bourbon are the traditional choices.
• Sprinkle nutmeg on top to taste.