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Recipe: Mario’s Eggnog

2 min read

Yield: 6 servings

3 cups half and half

1 teaspoon pure vanilla extract

Pinch of sea salt

6 eggs, separated

1 cup sugar

1 cup heavy cream

Dash of nutmeg

Procedure:

1. Place a large mixing bowl in a larger bowl of ice water and set aside. In a medium saucepan over medium-low heat bring the half and half, vanilla extract, and pinch of sea salt to a bare simmer.

2. While the half and half is coming to a simmer, combine the egg yolks and ½ cup sugar in a medium sized mixing bowl and whisk until pale yellow and thick, about 2-3 minutes.

3. Remove the pan of half and half from the heat. While whisking constantly slowly ladle about 2 cups of the hot half and half into the yolks. While whisking slowly, pour the yolk mixture back into the pot with the remaining half and half. Place the pan back over medium heat and cook stirring with a wooden spoon until the mixture is thick enough to coat the back of the spoon – about 3-5 minutes.

4. Strain the mixture through a fine-mesh sieve into the mixing bowl in the larger bowl of ice water. Allow the base to cool while stirring occasionally. When the eggnog base has cooled, transfer it to a container with a tight fitting lid and refrigerate at least one hour before proceeding.

5. Just before serving, whisk the heavy cream into the eggnog base. In another large mixing bowl, use an electric mixer with a whisk attachment to whip the egg whites and remaining ½ cup sugar until medium to stiff peaks form.

6. Using a rubber spatula, gently fold the whipped whites into the eggnog base until blended. Serve the eggnog sprinkled with a dash of nutmeg.

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