The other day I decided to make homemade eggnog for my White Elephant party tomorrow night. Because Alton Brown is my kitchen hero, I immediately headed over to foodtv.com and found his recipe. I decided to test several versions, and photograph & document the process for you guys. I started by trying the uncooked version. Obviously, if you’re concerned about salmonella, use pasteurized eggs. Verdict: Easy and Yummy.
Version 2 was the cooked version, also from Alton. Verdict: More difficult, but I haven’t tasted it yet! (It’s still chilling). See below the pic for the how-to’s.
Recipe: Alton Brown’s Uncooked Eggnog Version. Go over there and print out his recipe, as I didn’t recopy all of the instructions over here. Just consider this a user guide!
1. Prepare ingredients
* 4 egg yolks
* 1/3 cup sugar, plus 1 tablespoon (i forgot to include in this pic)
* 1 pint whole milk
* 1 cup heavy cream
* 3 ounces bourbon
* 1 teaspoon freshly grated nutmeg
* 4 egg whites
Go ahead and separate your eggs. I happen to have a little egg separator, 2. separate eggs but it’s not overly difficult to do 3. by hand (just use the shell to strain most of the white, then cup the yolk in your fingers to let the rest drain between them
4. Here we have the ingredients again, all prepped (though I should have grated the nutmeg by this point too: (ingredients),
First I whipped the egg whites. Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form:5. Egg white, pre whipped, 6. whipped egg whites (soft peaks), 7. whipped egg whites hard peaks, set aside
Now for the yolks: 8. Yolks, 9. whipping till lighten in color,
Yet another time when the Microplane comes in handy: 10. Grating nutmeg (I forgot to do it earlier) By the way, whole nutmeg lasts much longer than pre-ground, and is worth the effort.
Add the sugar to the yolks, continue to beat until it is completely dissolved: 11. yolks with sugar added,
Add remaining ingredients, then whisk back in the whites: 12. Add Milk, cream, and nutmeg, bourbon, 13. whisk back in whites,
Ready for enjoyment! 14. A pitcher full, 15. MMMM… yum, enjoy!
If you want to try the cooked version, it’s very similar to the uncooked, so refer above. I’ve documented the extra steps here.
After beating egg yolks and adding sugar, 1. Heat Milk, Cream, Nutmeg just to boil, 2. Temper by slowly adding the hot milk mixture to the egg mixture, 3. Return to stove and cook til 160 deg
Add bourbon, refrigerate.
When chilled, you can incorporate eggwhites as in the uncooked version.
Based off some of the comments on the Food Network site, that the eggwhites were superflous, I decided to leave the eggwhites out of the cooked version I did. However I did really enjoy the lightness they brought to the Version 1, so in the future i’d recommend.