Recipe from Alton Brown, Food Network
4 eggs, separated
1/3 cup + 1 T. sugar
2 cups whole milk
1 cup heavy cream
1/2 cup bourbon
1 tsp ground nutmeg
In the bowl of stand mixer, beat egg yolks until they lighten slightly in color. Add in sugar slowly with the mixer running until sugar is dissolved and mixture is light and creamy.
In a large saucepan, heat milk, cream and nutmeg over high heat, stirring frequently until just boiling. Remove from heat and add about 1/4 cup of the hot cream mix into the egg mixture and beat, add another 1/4 cup of cream mixture, beating again, to temper the eggs. Add all of the tempered egg mixture to the saucepan, stirring constantly until mixture reaches 160 degrees. Remove from heat and add in bourbon. Transfer to a large bowl and chill mixture in refrigerator for about an hour. (You can also cool this by setting the bowl in a larger bowl of ice and stirring occasionally to cool the mixture faster.)
In a clean mixing bowl, beat the egg whites until they reach soft peaks. Slowly add in 1 T sugar with the mixer running on high speed. Continue beating until egg whites form stiff peaks. Whisk the egg whites into the chilled egg nog mixture and transfer to a pitcher or serving bowl and refrigerate.
Monday, December 21, 2009