Hunt Hospitality Eggnog (serves 4)
Base:
- 4 egg yolks
- ⅓ cup white sugar
- 2 cups whole milk
- 1 cup thickened cream
- ¾ teaspoon freshly grated nutmeg
- 60ml bourbon whiskey, or more to taste (Wild Turkey Honey is good)
Meringue:
- 4 egg whites
- 1 tablespoon white sugar
- 1 pinch freshly grated nutmeg
Step 1
Place egg yolks in a saucepan. Whisk in sugar until well blended and creamy. Add milk and cream, whisk until blended. Place pan over medium heat; whisk frequently until mixture reaches a temperature of between 75 to 80 degrees C using an instant-read thermometer. Remove from heat. Stir in nutmeg and whiskey.
Step 2
Chill pan in cold water until cool. Transfer mixture to a container (a large pitcher is ideal). Cover and refrigerate until thoroughly chilled, 2 to 3 hours.
Step 3
Place egg whites in a bowl and whisk until soft peaks form. Add sugar and continue whisking until egg whites hold a firmer peak. Whisk egg whites into custard base until thoroughly blended. Refrigerate until chilled, about 30 minutes.
Step 4
Whisk eggnog again just before serving and between each pour to ensure even distribution of the egg whites which tend to float to the top. Serve with a dusting of nutmeg.