Ingredients
- 1 quart milk
- 2 cinnamon sticks
- 1 vanilla bean, split
- 5 cloves
- 10 blades of mace
- 12 egg yolks
- 1 ½ cups sugar
- 1 ½ cups dark rum
- 1 ½ cups brandy
- 1 tablespoon vanilla
- 1 quart half-and-half or light cream
- Freshly grated nutmeg to taste
- Nutritional Information
Nutritional analysis per serving (12 servings)
399 calories; 12 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 33 grams carbohydrates; 0 grams dietary fiber; 32 grams sugars; 5 grams protein; 53 milligrams cholesterol; 71 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
12 servings
Preparation
- Combine milk and spices including vanilla bean in a heavy saucepan and let them infuse over lowest possible heat for 5 minutes. Meanwhile, combine yolks and sugar in a large bowl and whisk until mixed.
- Bring milk to a boil and gradually whisk it into the yolk mixture. Return this mixture to the saucepan. Cook over medium heat, stirring steadily with a wooden spoon, for 2 to 3 minutes, or until foam subsides and mixture thickens to consistency of heavy cream. (Mixture should thickly coat the back of a wooden spoon.) Do not boil, or mixture will curdle.
- Strain mixture into a large bowl and let cool to room temperature. Stir in rum, brandy, half-and-half, vanilla and nutmeg.
- Refrigerate eggnog for at least 2 hours, preferably overnight. Just before serving, dust top of eggnog with additional nutmeg.
Dining and Cooking