How to Make Homemade Eggnog | Chef Jean-Pierre

Name: How to Make Homemade Eggnog | Chef Jean-Pierre
Total time: 30 min
Ingredients: 2 cups Milk; 1 cup Cream; 6 Egg; ⅔ cups Sugar; ¼ tsp Cinnamon; ¼ tsp Nutmeg, ground; 1 pinch Salt; 1 tbsp Vanilla; 2 oz Whisky; 2 oz Rum

By Chef Jean-Pierre · 30 min

Ingredients

Milk2 cups
Cream1 cup
Egg6
Sugar⅔ cups
Cinnamon¼ tsp
Nutmeg · ground¼ tsp
Salt1 pinch
Vanilla1 tbsp
Whisky2 oz
Rum2 oz

Instructions

Warm the cream and milk together until they just begin to simmer softly.
In a glass bowl, beat the egg yolks with ⅓ cup of the sugar until creamy, then stir in the vanilla.
Slowly pour the hot milk and cream into the yolk mixture, whisking constantly to temper it.
Return everything to the pot and cook over the heat, stirring, without letting it boil. Transfer to a clean bowl.
In another clean bowl, whisk the egg whites until no yellow tint remains and they are very white. Add the remaining sugar and beat to soft peaks.
Fold the whites into the yolk mixture.
Refrigerate for a few hours, or preferably overnight.
Serve topped with whipped cream and cinnamon sticks.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

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