Safe Homemade Eggnog Recipe 455

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:

• In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon and nutmeg and stir to combine.
• Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form.
• Whisk the egg whites into the mixture. Chill and serve.
• Cook's Note: For cooked eggnog, follow procedure below.
• In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Set aside.
• In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator to chill.
• In a medium mixing bowl, beat the egg whites to soft peaks. With the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture.

Steps:

• In large saucepan, beat together eggs, sugar and salt, if used.
• Stir in 2 cups milk.
• Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160¡F.
• Remove from heat.
• Stir in remaining 2 cups milk and vanilla.
• Cover and refrigerate until thoroughly chilled, several hours or overnight.
• Just before serving, pour into bowl or pitcher.
• Garnish or add stir-ins, if desired.
• Serve immediately.
• For faster preparation, heat milk until very warm before stirring milk into eggs and sugar.
• MICROWAVE: In 2-liter liquid micro-safe measure or bowl, beat together eggs, sugar and salt, if used, until thoroughly blended.
• Set aside.
• In l-liter liquid measure or bowl, cook 2 cups milk on full power until bubbles form at edges, about 5-6 minutes.
• Stir into egg mixture.
• Cook on 50% power until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160F, about 5-6 minutes.
• Stir in remaining 2 cups milk and vanilla.
• Continue as above.

Steps:

• OLD-FASHIONED METHOD: Avoid contact between the yolks or whites and the shell. It's the shell, not the inside of the egg, that may contain salmonella or other bacteria. If using farm eggs, wash them well before cracking them open. For recipes that call for eggs that are raw or undercooked when the dish is served, use eggs that have been treated to destroy salmonella, by pasteurization or another approved method. Beat egg yolks until very thick and lemon-colored. Add 1/2 cup of the cane juice or agave and continue beating until sweetener starts to dissolve and mix in well. Add milk, flavoring and cream or half and half. Beat egg whites in separate bowl until stiff. Gradually beat in remaining cane juice or agave while beating. Fold into other ingredients. Chill well and serve with a sprinkle of nutmeg on top. PASTEURIZED METHOD: Heat the milk and the cane juice or agave in a medium saucepan on medium heat until scalded, just until bubbles start to form around the edge of the pan but not boiling. In a separate bowl, beat the eggs until foamy and light colored. Add half of the egg mix to the milk, mix well, then pour this mixture into the remaining eggs. This mixing procedure, called tempering, stops the eggs from actually being cooked, which you do not want. Continue to simmer on low heat for 10 minutes but make sure it does not boil. Remove from heat, add the cream or half and half and your choice of rum or vanilla flavoring. Sprinkle with nutmeg and chill in refrigerator. Will keep in the refrigerator for up to one week. DIETARY PREFERENCES NOTE: If you substitute the half-and-half for the heavy cream, you will cut the fat calories for this drink almost in half. If you use almond milk or soy rather than cow's milk, you can cut the fat down to about 1/4 of what most eggnogs are and never sacrifice anything in flavor.