Description
Approximately eight 3/4-cup portions of cooked, chilled nonalcoholic eggnog.
Ingredients
Scale
- 4 large eggs Pasteurized shell eggs
- 1/2 cup Granulated sugar
- 1/8 teaspoon Fine salt
- 4 cups Pasteurized whole milk
- 1 cup Pasteurized heavy cream
- 2 teaspoons Vanilla extract
- 1/2 teaspoon Ground nutmeg
Instructions
- Prepare an ice bath. Whisk 4 labeled pasteurized shell eggs with 1/2 cup sugar and 1/8 tsp salt in a heavy saucepan. Gradually whisk in 4 cups pasteurized whole milk and 1 cup pasteurized heavy cream so the mixture is smooth.
- Cook over medium-low heat, stirring and scraping the bottom constantly, until a food thermometer in the liquid reads 160°F; allow approximately 15 minutes but follow the reading rather than a clock. Do not boil or leave the pan unattended.
- Remove from heat. Stir in 2 tsp vanilla and 1/2 tsp ground nutmeg. Strain into a clean vessel, set in an ice bath and stir for about 15 minutes to cool quickly. Cover and refrigerate at least four hours until thoroughly chilled.
- Stir before serving and divide into eight roughly 3/4-cup portions. Measure final yield and check texture, sweetness, nutmeg intensity and chill time in a kitchen trial.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 255 minutes, included in the total.
Untested estimate: cook to thermometer endpoint about 15 minutes; cool in ice bath 15 minutes and refrigerate at least four hours. Total excludes water heating for the bath.
- Prep Time: 15 minutes
- Chilling, resting or cooling: 255 minutes
- Cook Time: 15 minutes
- Category: Drinks
Nutrition
- Serving Size: Approximately 3/4 cup chilled eggnog