Diets be banned! This eggnog is dessert in a glass. It is velvety, rich and impossible to put down. In fact, I think I’ll have another!
Bring milk to a boil in a 2 quart heavy sauce pan. Whisk together eggs and sugar in a large bowl, then add hot milk in a slow stream while whisking. Pour mixture into a saucepan and cook over low heat. It should be stirred constantly with a wooden spoon. Mixture should register 170°F or about 7 minutes.
Pour mixture through a fine mesh sieve into cleaned large bowl and stir in cream, Jim Beam, Korbel brandy and vanilla.
Cool completely, uncovered, then chill, covered, until cold at least 3 hours. Garnish with fresh grated nutmeg. To watch the video of how it’s made, click here.
- 3 cups Whole milk
- 7 Eggs
- 1 cup Sugar
- 2 cups Heavy cream
- 1/3 cup Korbel brandy
- 1/3 cup Jim Beam
- 1 teaspoon Vanilla