Category: Cream - The Baker and The Chef
 
Picture
It's that time of year to do holiday cooking.  I love this time of year!  When it comes to holiday dinners I'm very traditional.  There are certain things that must be on the table for me to feel like the holiday was a success.  I love turkey, and even on Christmas when it's traditional to serve ham, I still prefer turkey.  I also have to have "pink stuff" and "green stuff".  Pink and green stuff is a concoction that my mother came up with years ago and it's become a staple at every holiday meal.

Another holiday staple is egg nog.  My extended family has a "take it or leave it" attitude when it comes to egg nog and so it's hit or miss if it will make it to the dinner table.  My immediate family loves it, especially M1, who can drink an entire quart in a matter of minutes.

In keeping with my tendency to re-work classic dishes, I thought I'd give making homemade egg nog a shot this year.  I'm so glad I did!  Compared to the commercial egg nog the homemade nog is so much lighter and more refreshing.  You can drink it with the rum or without.  We went without because it was mainly for the kids and me to drink, although I forced everyone to at least try it!

I also chose to cook the eggs to not run the risk of anyone getting sick.  That would really ruin the holiday!  The key is to gently cook everything so as not to end up with scrambled eggs.  Just like when making the pastry cream, it's critical to keep everything clean and get into the refrigerator very quickly.

I definitely recommend trying to make your own egg nog this year.  Especially for those people who claim not to like it, this will change your mind.  It's delicious and such a decadent treat!

HOMEMADE EGG NOG:

    yield: 80 oz

  • 4 c Milk
  • 1 1/2 t Pumpkin Pie Spice
  • 1/2 t Vanilla
  • 12 Egg Yolks
  • 1 1/2 C Sugar
  • 2 C Rum (optional)
  1. combine milk, pumpkin pie spice, and 1/2 teaspoon vanilla, in a saucepan, and heat over lowest setting for 5 minutes; slowly bring milk mixture to a boil
  2. in mixing bowl, combine egg yolks and sugar; whisk until fluffy
  3. temper the hot milk mixture slowly into the eggs; pour mixture back into the saucepan; cook over medium heat, stirring constantly until slightly thickened; do not allow mixture to boil; let cool for about an hour
  4. stir in rum (if using) and cream; refrigerate overnight before serving; shake well before serving
  5. top with a dash of cinnamon