Papaws Egg Nog Recipes

Steps:

• Beat eggs with an electric mixer on medium speed until very frothy, 2 to 3 minutes. Gradually beat in sugar, vanilla extract, and 1/4 teaspoon nutmeg. Stir in cream, milk, brandy, and rum. Chill before serving. Sprinkle individual servings with remaining nutmeg.

Steps:

• In a heavy saucepan, whisk together eggs, sugar and salt. Gradually add 4 cups milk; cook and stir over low heat until a thermometer reads 160°-170°, 30-35 minutes. Do not allow to boil. Immediately transfer to a large bowl., Stir in vanilla, nutmeg and remaining milk. Place bowl in an ice-water bath, stirring until milk mixture is cool. (If mixture separates, process in a blender until smooth.) Refrigerate, covered, until cold, at least 3 hours. , To serve, beat cream until soft peaks form. Whisk gently into cooled milk mixture. If desired, sprinkle with additional nutmeg before serving.

Steps:

• Separate eggs and beat both whites and yolks.
• Add 1/2 C Sugar to yolks while beating.
• Thoroughly clean beater after beating yolks.
• Add 1/ C Sugar to whites once they form stiff peaks.
• Thoroughly clean beater after beating whites.
• Beat 1 pint Whipping Cream to soft peaks.
• Fold blended yolks, milk, bourbon and rum into the whipped cream. Once combined, fold in egg whites. Sprinkle nutmeg over the top.

Steps:

• In a saucepan, heat 2 cups milk but don't boil. Turn off the heat.
• In a mixing bowl, gradually add the sugar into the egg yolks and whisk until thick and pale.
• Whisk 1 cup of the warm milk into the yolk-sugar mixture. Add this back to the milk in the pan, stirring over low heat until thickened and blended. Turn off the heat and quickly stir in the cream.
• Place pan in a large bowl half-filled with ice water. Stir occasionally, until chilled. When chilled, stir into punch bowl and add rum and remaining milk.
• In a mixing bowl, beat the egg whites until they form soft peaks. Then fold them into the nog. Top each serving with grated nutmeg. Serves 8.