1 qt milk
1 vanilla bean or 1 tb extract
12 egg yolks
2 cup sugar
1 cup dark rum
2 cup bourbon
1 cup cognac or other brandy
8 egg whites
3 tbsp sugar
1 qt cream
1 freshly grated nutmeg
Directions
FOR BASE: In a heavy medium-sized saucepan, barely boil the milk with
the vanilla bean, which has beens split lengthwise, scraped with the
back edge of a knife and added to the milk--seeds, pod, and all (if
using vanilla extract, you'll add it after eggnog base has cooked).
Meanwhile, place a large fine-mesh strainer over a bowl set in a
large bowl of ice.
Beat the yolks and sugar together in the top of a double boiler, by
hand or with electric beaters, until thick and smooth, about 1
minute. Whisk in the hot vanilla milk. Cook in the double boiler set
over simmering water, stirring constantly all around the bottom and
corners with a rubber or wooden spatula. In time, foam will subside.
The eggnog base is done when it coats a wooden spoon without bare
spots, 12 to 15 minutes.
Immediately pour through strainer, stirring to cool. When cool to the
touch, slowly whisk in all liquors (if using vanilla extract instead
of vanilla bean, add this now, too). Store eggnog base in refrigerator
overnight or up to three days, to ripen.
TO COMPLETE EGGNOG: At serving, remove vanilla bean and pour eggnog
base into a large punch bowl.
Beat egg whites with 3 tablespoons sugar to stiff peaks; fold into
eggnog mixture. Beat cream to stiff peaks and fold it in, too. Let
some lumps of the cream and egg whites float on surface. Sprinkle
with nutmeg. Serve immediately, using a ladle.
Source: "Gooey Desserts" by Elaine Corn
Servings: 25 servings
Boozey Rich Eggnog From A Cooked Base Recipe brought to you by Recipe Ideas
Categories: Beverages
The History of Recipes
Recipes as an idea can be traced back into antiquity, in truth as far back as early Egypt, and potentially, even further back. Interesting though that is, generally, these old cookbooks were just primitive hieroglyphic or cunieform recipes for meal preparation.
During the time of the Romans a man called Apicius compiled a collection of scripts which described recipes cooked by wealthy roman citizens. In his scrolls, he tells us how the meals of wealthy Romans were split into hors d`oeuvres, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also describes how the Roman cooks used many different spices and herbs, including a few that will be familiar to modern chefs like basil, fennel and parsley. Over the next few hundred years, the wealthy families of the West tried to offer the most extravagent meals, and because of this the best chefs and their recipe collections were at a premium. However, it wasn`t until the nineteenth century that cookery and recipe publications became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted their lives to collating, testing, and publishing recipes to allow everyone to enjoy them. When we get to the 20th century, cooking books were starting to become popular mostly as a result of higher levels of literacy, people having increased spare time and having more disposable income. |
We hope you enjoy this Boozey Rich Eggnog From A Cooked Base recipe.
