Eggnog goes back to the seventeenth century, in the days before refrigeration, when eggs and milk were luxuries. “Nog” may refer to a small cup that was used to serve alcohol. Try this caramel version that can be enjoyed alcohol-free, or spiked with rum, brandy or a nutty liquor.
- Prep Time:
- 10 min
- Cook Time:
- 20 min
- 1 cup ( 250 mL ) granulated sugar
- 6 tbsp ( 90 mL ) water, divided
- 6 eggs
- 4 cups ( 1 L ) milk (1%)
- ½ tsp ( 2.5 mL ) vanilla extract
- 1/8 tsp ( 0.5 mL ) ground nutmeg
- 1/8 tsp ( 0.5 mL ) salt
- ¾ cup ( 175 mL ) whipping cream (35%)
- 2 tbsp ( 30 mL ) almond liqueur or hazelnut liqueur (optional)
- 1 tbsp ( 15 mL ) icing sugar
- Ground nutmeg (optional)
Combine sugar and 2 tbsp (30 mL) water in medium saucepan. Place remaining water near stove.
Bring sugar mixture to boil over medium heat, stirring constantly; cook until mixture is dark amber in colour, about 5 minutes. Remove from heat. Gradually add remaining water to mixture, taking care it doesn't spatter. Stir until caramelized sugar mixture is dissolved.
Whisk eggs and milk in large bowl. Stir in caramelized sugar mixture. Cook over medium-low heat until mixture coats back of spoon, about 12 minutes. Immediately strain through cheesecloth or fine sieve into 6-cup (1.5 L) bowl. Stir in vanilla, nutmeg and salt.
Cover and refrigerate until chilled (3 hours).
Just before serving, beat whipping cream, liqueur, if desired, and icing sugar until soft peaks form. Pour chilled eggnog into 2 quart (2 L) serving bowl. Gently fold in whipped cream. Sprinkle nutmeg on top, if desired.
Dark rum can be added to taste.
Eggnog can be prepared ahead of time. Cover, and refrigerate for up to 2 days. Whisk before serving.