In a large stainless steel pot, beat together 3 eggs, 2 tsp. real vanilla, and at least a teaspoon of nutmeg. Add to this 1 can sweetened condensed milk and 2 cans Pacific condensed milk. Beat together well with a whisk.
Place pot over a high heat and whisk constantly until nearly at a boil. It should be making boil noises but not be showing boiling bubbles. Keep it there as long as you can and whisk vigorously, scraping as much of the bottom and corners as possible. You don't want it to boil because that will scald the milk but you do want it to cook because it's made with eggs. You'll know when it's done because the mixture will be just slightly thicker and it will barely start to have a carmelized smell. If you're uncertain about how to not scald milk, get a thermometer and aim to keep the mixture at 167 degrees Farenheit.
Once cooked, remove from heat and keep stirring. Very slowly whisk in 3/4 L of regular milk (you can use any milk you like - I used 0% and it made the right consistency for me). Mix thoroughly. Pour into pitcher and chill in fridge until cold (but taste it warm because it's good like that too). If there was any that got stuck in the corners, scoop it out with a spoon. It will be custard-like and delicious.
If you are the kind of person who likes booze in your eggnog, mix it after it's cooled in the fridge.
If you're feeling brave and would like to try more of a custard eggnog, add a quarter cup of cornstarch to the original mixture before cooking and finish with pre-whipped whipping cream (instead of milk) that's been beaten until it's stiff (I think about 15 minutes on a high speed).
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