Egg Nog II

Mug of Egg Nog Nope, this isn’t a new recipe. I’m still perfectly thrilled with my discovery last year, – adding heated milk and sugar to whisked egg yolks – making a basic Creme Anglaise which turns into an absolutely lovely eggnog mixture. I made another batch this weekend – quadrupling the following recipe, and then cooling it outside on my deck. I love cooking in winter. Well, at least in New England. I couldn’t say the same in Florida where even the tap water ran warm in the middle of the winter.

Vanilla Custard Sauce (Creme Anglaise)

  • 6 egg yolks, at room temperature
  • 1/3 cup sugar (Original was 1/2-cup – too sweet for us)
  • 1/8 teaspoon salt
  • 2 cups whole milk (we use grass-fed whole milk)
  • 3/4 teaspoon vanilla

Place the egg yolks in a warmed bowl and place over barely warm water in a larger bowl. You just want to take the chill off them. (Before proceeding to the next step, remove the yolk bowl from the water bath and dry the outside. This will prevent it from skidding on the counter.)

Add the sugar and salt to the milk in a medium saucepan. Stir constantly over medium heat until the sugar has dissolved and the milk is coming to the boil.

This next part happens VERY quickly, so keep a sharp eye on the milk once steam begins to rise from the top: As the boiling milk rises in the pan, immediately remove from heat and pour the milk into the ALREADY-WHISKED egg yolks, whisking briskly for the first few seconds. Once all the milk is in (about 20 seconds), do not continue to whisk vigorously. STIR to blend, and do NOT aerate or you’ll have Creme Foam instead of Creme Anglaise. The yolks will continue to cook, without further heating. Add vanilla.

Strain into a container to remove those thick, cord-like strands of egg white that anchor the yolk in the center of the egg. They are called chalazae. (Sharon’s note: Repeat several times as the eggs WILL continue to coagulate until the mixture has sufficiently cooled.

Refrigerate until ready to serve. The sauce will thicken as it cools.

For eggnog: Add 1/4 teaspoon fresh nutmeg 1 tablespoon rum or more to taste

Makes 3 cups of sauce, or 4 servings of eggnog.

Sharon’s Notes: This recipe EASILY doubles, and at the rate you’ll use it, I’d suggest doing just that!

It’s extremely rich! We served this 50% whole milk and 50% of the Creme Anglaise mixture which was still richer, smoother and creamier than any processed, packaged, commercial egg nog.

See that little notation in the recipe about the milk rising up the sides of the pan? THIS is KEY! THIS is the signal that the milk is ready to be added to the eggs. DO NOT PANIC and take the milk off the stove too quickly! My grass-fed whole milk raised to within an inch of the top of the pan before I removed it to add it to the eggs. Any less than that, you may not achieve the correct temperature!