4 egg yolks
1/3 cup sugar, plus 1 tablespoon
1 pint whole milk
1 cup heavy cream
3 ounces bourbon
1 teaspoon freshly grated nutmeg
4 egg whites*
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.
The boyfriend and I have come to the conclusion that we don’t like bourbon in our eggnog. The next time we make this we are leaving it out. Before we made this, (well he actually made it) we had almost every kind of dairy product you could imagine in our fridge. Whole milk, half and half, whipping cream, buttermilk, evaporated milk, etc… All the whipping cream has been used up but we still have half a container of Whole Milk. I prefer 1 % milk myself because whole milk is kind of fattening if you’re watching the waste line. So is whipping cream and half and half, but hey it’s the Holidays. Right?
I also have to blog about what we made for dinner tonight. I had found a link on Reddit.com for making pulled pork. I have to say thank you to whomever posted that because it turned out excellent! I didn’t have quite enough room in my dutch oven to put two ramekins but it still worked. It was probably the best pulled pork that I have ever made! If you want to see how this guy does it click here.
What you do is place a 3 to 4 pound pork roast in your dutch oven. Rub spices over the meat. Place two ramekins filled with 1/2 a cup of water and 1/4 teaspoon of liquid smoke. Cook the pork on low for 12 hours at 210 degrees. I didn’t cook mine on low for that long. I upped the temperature to 280 degrees and only cooked mine for 8 hours. It was still good at the end. Sorry, no picture. It was all eaten up.