Creole Egg Nog
One of my favorite winter beverages is Egg Nog. I know that I can enjoy it year round but only drink it during November and December. Here's a take on a classic
6 large egg yolks
1 ¼ cup raw cane sugar
½ teaspoon kosher salt
2 teaspoons nutmeg
2 cups half and half
2 cups heavy cream
2 teaspoons vanilla extract
3 large egg whites
In a medium bowl whip egg yolks for 1 minute with a hand mixer on medium, until bright yellow. Add sugar, salt, and 1 teaspoon nutmeg, whip for 1 minute. Turn on the heat to medium in a large pot add half and half, cream and remaining nutmeg, bring to a slight boil, about 3 minutes. Stir in ¼ cup of warm liquid into the egg mixture. Pour back into the pot, cook for 3 minutes on medium, until the eggnog coats the back of a spoon. Stir in vanilla extract. Remove from heat.
In a large bowl whip egg whites with a hand mixer on medium for 2 minutes, until stiff peaks form. Slowly add ¼ cup of sugar and whip for 2 minutes. Pour egg whites in the pot and wait 5 minutes before serving. Divide evenly amongst 4 glasses, make sure to get some of the foam, and garnish with a sprinkle of nutmeg.
Creole & Cajun Comfort Food is now available online in both Hardback and Paperback versions.
Good Cooking, Good Eating and Good Living!!!