This Egg Nog recipe can be enjoyed by itself or used to make delectable French Toast.
RECIPE
6 large egg yolks
3/4 cup granulated sugar
2 cups whole milk
1 cup heavy cream
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
1/2 cup bourbon (optional) but you should not do that & you can add more if you wish.
METHOD
In a large bowl, whisk the egg yolks and sugar together until light and frothy.
In a medium saucepan, heat the milk and cream over medium heat until it begins to steam, but not boil.
Gradually pour the hot milk mixture into the egg yolk mixture, whisking constantly, to temper the eggs and prevent curdling.
Once all of the milk mixture has been added to the egg yolks, pour the mixture back into the saucepan and heat over low heat, stirring constantly, until it thickens slightly and coats the back of a spoon. Be careful not to let it boil, as this will cause the eggs to curdle.
Remove from heat and stir in the vanilla extract and nutmeg.
If using, stir in the bourbon.
Chill the mixture in the refrigerator for at least 2 hours or overnight.
Serve chilled, garnished with additional nutmeg or whipped cream, if desired.Enjoy!
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