This is a classic nog made with a cooked custard base, perfect for those turned off by raw eggs. Rum adds a deeply sugary, spicy note, although feel free to riff with a favorite bourbon or brandy. This recipe serves 8. (The New York Times)
Ingredients
- 4 cups whole milk
- ¾ cup sugar
- 5 large eggs, separated
- 1 cup heavy cream
- 1 ½ cups dark rum
- Whole nutmeg
- Nutritional Information
Nutritional analysis per serving (6 servings)
523 calories; 23 grams fat; 13 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 34 grams carbohydrates; 0 grams dietary fiber; 34 grams sugars; 11 grams protein; 225 milligrams cholesterol; 145 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Preparation
- 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.
Dining and Cooking