Ingredients
- 6 large eggs, separated
- 1 cup granulated sugar
- 3 cups whole milk
- 1 vanilla bean, split lengthwise
- salt
- 1/2 cup brandy
- 1 cup heavy cream
- Garnishes: ground nutmeg, chocolate shavings, cinnamon sticks
Preparation
Step 1
Place a large bowl in a larger bowl of ice water. Set aside.
In a medium bowl, whisk egg yolks and 1/2 cup of the sugar until thick - about 2 minutes.
In a medium saucepan, over medium-low heat, bring milk, vanilla bean and pinch of salt to a simmer. Remove from heat. Whisk 1 cup of this hot milk mixture into the yolks. Slowly pour yolk/milk mixture into milk that is remaining in saucepan. Place over medium heat; cook, stirring constantly with a wooden spoon, until mixture reaches 160F and is thick enough to coat the back of the spoon.
Strain eggnog base through a fine mesh sieve into bowl that has been sitting in ice bath. Let cool for about 20minutes, stirring occasionally. Cover and refrigerate until chilled - about 1 hour.
Whisk brandy and cream into chilled eggnog. In a large bowl, using an electric mixer on high speed, beat egg whites until soft peaks form. Add remaining ½ cup sugar, beating on high until stiff peaks form. Gently fold whites into eggnog until blended. Cover. Refrigerate for several hours or overnight, or until cold. Pour into a pitcher to serve. Garnish servings, as desired. Serves about 12