Eggnog Recipe Heavy Cream

You want to scaled the milk but not boil it.

Eggnog recipe heavy cream. In a medium mixing bowl whisk the egg yolks cup sugar and pinch of salt together until light in color and smooth. The whipped cream will rise to the top so no need to add any extra. Stir often until mixture reaches a bare simmer.

Like most of my recipes it s made with just a few simple ingredients and of course the main star. Eggnog whipped cream ingredients. In a large saucepan heat the milk heavy cream and vanilla bean over medium heat stirring frequently until it starts to bubble around the edges.

For extra thickness whip up 1 cup of heavy cream and fold into the eggnog before serving. Beat the egg whites until stiff then add them to the milk mixture. Remove from heat and stir in vanilla extract rum extract or chosen alcohol half and half and heavy cream.

Heavy cream will make your eggnog thicker and creamier. Place the mixture on the stove over low heat and cook until a thermometer reads 160 170. In a saucepan over medium high heat combine the cream milk nutmeg and salt.

Cook very gently stirring constantly until thickened. Eggnog the star of the show. Whisk the egg yolks and sugar together in a medium bowl until light and creamy.

Serve immediately or chill for up to 3 days before serving. Combine milk cream vanilla cinnamon and nutmeg in a saucepan over low medium heat. For a smoother eggnog strain using a fine mesh strainer lined with cheesecloth.