Ingredients:

  • 12 Large Egg Yolks (approx. 240g)
  • 1 cup / 200g Granulated Sugar (Caster Sugar)
  • 1/4 tsp / 1 ml Fine Sea Salt
  • 3 cups / 700 ml Whole Milk (Full-Fat)
  • 1 cup / 240 ml Heavy Cream (35% Fat minimum, initial heating portion)
  • 1 Tbsp / 15 ml Vanilla Bean Paste or Extract
  • 1/2 tsp / 2.5 ml Freshly Grated Nutmeg (plus extra for garnish)
  • 1 Cinnamon Stick (optional)
  • 1 cup / 240 ml Reserved Heavy Cream (Chilled, for finishing)
  • 1 cup / 240 ml Bourbon (or Dark Aged Rum)

Instructions:

  1. Whisk the Yolks: In a large mixing bowl, combine the egg yolks, granulated sugar, and salt. Whisk vigorously until the mixture is pale yellow, thick, and forms a 'ribbon' when the whisk is lifted. Set aside.
  2. Warm the Milk: In a heavy-bottomed saucepan, combine the whole milk, the initial 1 cup (240ml) of heavy cream, 1/2 tsp nutmeg, and the cinnamon stick (if using). Heat over medium heat until steam rises and tiny bubbles appear around the edges. Do not boil. Remove from heat and discard the cinnamon stick.
  3. The Temper: Slowly ladle about one cup of the hot milk mixture into the prepared yolk/sugar mixture while whisking constantly and vigorously. This slowly raises the temperature of the yolks without scrambling them.
  4. Combine Fully: Pour the tempered yolk mixture back into the remaining hot milk in the saucepan. Stir to combine thoroughly.
  5. Cook and Stir: Return the saucepan to low-medium heat. Stir the mixture constantly using a spatula, ensuring you scrape the bottom and edges of the pan to prevent scorching.
  6. Reach Nappé: Cook the mixture until it thickens sufficiently to coat the back of the spatula (nappé stage). Check the temperature: it must reach 160°F (71°C). Do not let it pass 170°F (77°C) or you risk scrambling the eggnog.
  7. Strain: Immediately remove the custard from the heat and pour it through a fine-mesh sieve into a clean bowl or container to ensure a perfectly silky smooth texture.
  8. Chill: Stir in the vanilla extract/paste. Cover the container and refrigerate for a minimum of 4 hours, or preferably overnight. The nog will thicken significantly as it cools.
  9. Finish and Serve: Once chilled, whisk in the reserved cold heavy cream (240ml) and the Bourbon/Rum. Taste and adjust seasoning. Ladle into cups and garnish generously with fresh, finely grated nutmeg.