Tuesday, December 23, 2008


i love eggnog, but am not a big fan of the raw egg most recipes call for (or for that matter, the separating of the whites and yolks ... seems like unnecessary work!) i like simplicity.

1 qt milk
2 cups heavy cream
1 Tbsp nutmeg, freshly grated
pinch salt
3 cups sugar
1 cup whiskey
4 ea eggs

heat all ingredients, except eggs, to a light simmer. in bowl, whisk eggs. slowly drizzle in, while whisking eggs, half of the heated milk mixture (tempering). pour egg and milk mixture into the pot with other half of heated milk. heat on low heat whisking constantly. keep mixing until mixture thickens lightly. remove from heat and chill immediately.

serve either cold or warm.

tip: if you cook the mixture too long and the eggs start to curdle, dont worry, act fast. blend the whole mixture well in blender or with immersion blender. chill

to spruce it up:
serve chilled with a dollop of unsweetened whipped cream and bacon streusel.

make a dessert out of it:
serve it with french toast and apple jam.

or better yet, come to gravitas and try it this week.

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