In a heavy saucepan, whisk together eggs, sugar and salt.

Eggnog recipe original. Web 1 vanilla bean pod, split and seeds removed 1 teaspoon freshly grated nutmeg, plus more for garnish 5 eggs, separated 2/3 (130g) cup granulated sugar 3/4 cup (175ml) bacardi dark rum, or bourbon in a saucepan, combine milk, cream, cinnamon, vanilla bean, vanilla seeds, and nutmeg. Do not allow to boil. Gradually add sugar to yolks.

Place the “egg whites” in a large saucepan, over no low to medium heat and start whisking them till stiff peaks form. If you decide to make it use the freshest eggs you can find. Cover and chill eggnog base at least 2 hours.

Stir in the milk, double cream, and the rum and/or bourbon. Bring to the boil over a medium heat. First you are going to want to separate the “egg yolks” from the “egg whites”, so take two bowls and separate the 5 eggs.

Step 2 beat the yolks with the vanilla until smooth. Remove from heat and let steep 30 minutes. Heat the milk, cinnamon, cloves, and a dash of vanilla.

Sprinkle individual servings with remaining. Add a few ice cubes and stir to chill. Stir regularly to avoid scorching, just until it comes to a boil.

I created this holiday pie one day when trying to use up a few things i had on hand. Immediately transfer to a large bowl. Web ingredients 6 large egg yolks 3/4 cup sugar 2 cups milk 2 whole cloves pinch cinnamon 1 cup heavy cream 1 teaspoon freshly grated nutmeg (lightly packed) 1 1/2 teaspoons vanilla extract 2 tablespoons bourbon, or to taste 2 tablespoons rum, or to taste 4 egg whites, optional