SAN FRANCISCO (KCBS) – This recipe is an adaptation of the best eggnog recipe ever. It was created by Bill Larimore, one of the founders of the Berkeley Wine & Food Society. He served it at his annual holiday party and it was always a hit at the event.
Because of the risk of salmonella in modern eggs, I cook the eggs into a custard and float whip cream on top. In the original version, the egg yolks and cream were in the bowl and the egg whites floated on top. The proportions remain true to the original recipe.
Yield: One Gallon, or 25 Servings
1 dozen eggs
1 lb box powdered sugar
1 qt milk
1 pt bourbon*
1 pt brandy or run*
1 qt whipping cream
*Note: For a non-alcoholic drink, substitute four cups of apple juice for the liquor
Crack eggs into a 3-4 quart heavy pot. Whisk well and add sugar. Continue whisking as you add 2 cups of the milk. Cook over medium heat, constantly stirring, until temperature of mixture reaches 160F. It will thicken into a sauce-like consistency and coat the back of a spoon. Be sure to stir constantly and remove immediately when temperature is reached. Otherwise, it will set up into a custard. Transfer it into another bowl and chill in refrigerator.
To Serve: Pour cooked mixture into punch bowl. Mix in remaining milk and liquor or juice. Whip cream to soft peaks and float on top of punch bowl. Grate fresh nutmeg over. Serve in punch cups being sure to include some of the whipped cream floating on top.
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