Mama's Eggnog Recipe - Cooking Index
Mama's Eggnog Recipe - Cooking Index
| 6 | Egg - separated | |
| 3/4 cup | 148g / 5.2oz | Sugar |
| 1 | Heavy cream | |
| 4 | Milk | |
| 1/2 | Bourbon | |
| 1 tablespoon | 15ml | Vanilla |
| Nutmeg - to taste |
In a bowl beat the egg yolks with the 1/2 cup of sugar until thick.
In another bowl beat the egg whites with 1/4 cup of sugar until thick.
In a third bowl beat the cream until thick. Add the cream to the yolks, fold in the egg whites, and add the milk, Bourbon, vanilla, and a pinch of nutmeg, if desired. Chill in freezer before serving.
Serve eggnog in a large punch bowl.
This recipe yields 8 to 10 servings.
Caution: The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of foodborne illness. Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell."
Source:
PAULA'S HOME COOKING with Paula Deen - (Show # PA-1A04) - from the TV FOOD NETWORK
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