Rich, flavorful eggnog (also spelled in two words: egg nog) is definitely a holiday favorite; and if you haven’t ever tried making your own, you’re in for a treat—you won’t go back to store-bought again. The ingredient that gives eggnog its signature rich, silky texture is, well…eggs! There are many eggnog recipes that simply use raw eggs in them, but the use of raw eggs carries with it a risk of salmonella. According tofoodsafety.gov, custards (a cooked mixture of eggs and dairy) and other dishes containing eggs must be cooked to 160-170ºF (71-77ºC) to be considered safe to eat. Thermapen® ONEis ideal for testing the temperature of your custards!
The Role of Eggs in Custards:
1. The protein in eggscoagulates and solidifies once they reach about 140-145ºF (60-63ºC), providing structure.
2. Eggyolks contain lecithin. Lecithin emulsifies ingredients that usually would not mix together, mainly fat and water.
3. Eggsadd richness to both the texture and flavor of custards.
Crème Anglaise Method: This process of making a stirred custard with milk, eggs, and sugar is essentially the method for making crème anglaise or classic vanilla custard sauce. The tricky thing about making a stirred custard is its susceptibility to curdling. If you get the mixture too hot, your beautiful custard sauce will resemble runny scrambled eggs. Not very appetizing.
How to Make Custard For Eggnog
1. Use a Double Boiler: In this recipe by Jean at Delightful Repast, the custard is made in a double boiler. This is a very gentle method of cooking and helps to keep the mixture from curdling. It’s important to constantly stir the custard to keep the proteins in motion as they rise in temperature between 140-170ºF (60-77ºC) and begin to coagulate. This gentle coagulation will thicken the sauce, but if it isn’t kept in motion the protein can take on a grainy texture, so keep stirring!
2. Use Your Thermometer: As custards are prone to bacterial growth, it’s critical that they move quickly through the temperature danger zone of 40-140ºF (4-60ºC), so the hot milk you add needs to be simmered. Remember, accurate temperature control when cooking with eggs is important for food safety and the proper structure of the recipe they are used in. Keep your Thermapen handy and occasionally spot-check the custard as the temperature rises (then back to stirring). When you reach 160ºF (71ºC), it’s time to cool it down. The addition of cold milk after cooking will hasten the cooling process.
Eggnog is the classic winter drink that makes any winter day feel like a party. Here, just in time for the holidays, is a recipe for a delightful homemade eggnog without those worrisome raw eggs.
At least 8 or up to 24 hours before serving time: In the bottom pan of a double boiler, heat an inch of water to a gentle simmer. In the top pan of the double boiler, whisk together egg yolks, sugar, and salt until well blended.
Gradually whisk in hot—120°F (49°C)—milk and nutmeg. Cook over simmering water, stirring constantly, until mixture begins to thicken and registers between 160-170ºF (71-77ºC); do not boil. It will not be as thick as a heavy custard!
Stir in cold milk. Strain custard into a 2-quart bowl.
Stir in the vanilla and the brandy or rum, if using. Cover and refrigerate until well chilled, at least 8 hours. (Or make a large ice bath and cool the ‘nog in the bowl while stirring it.)
Whip cream until soft peaks form. With a wire whisk, gently fold/mix whipped cream into custard.
Pour eggnog into a chilled 2- or 2 1/2-quart punch bowl or pitcher; sprinkle with nutmeg. Serve!
Homemade Eggnog Recipe
Our thanks to Jean with Delightful Repast for this recipe. Merry Christmas!
At this temperature, the egg mixture thickens enough to coat a spoon. Follow the recipe carefully. Refrigerate it at once. When refrigerating a large amount of cooked eggnog, divide it into several shallow containers.
Eggnog with 1/2 to 1 cup liquor: Refrigerate for several days.
Eggnog with 1 1/2 cups liquor: Refrigerate for several weeks in a sealed glass container or mason jar, where it will continue aging and thicken up quite nicely.
It will thicken as it cools. If you want a thinner, completely smooth consistency, you can add the entire mixture to a blender with 1 or 2 tablespoons of milk and blend until smooth. Serve with a sprinkle of cinnamon or nutmeg, and fresh whipped cream, if desired. Store homemade eggnog in the fridge for up to one week.
Once alcohol is diluted, it no longer effectively kills bacteria. You will still need to use pasteurized eggs. Keep in mind that simmering eggnog over heat will remove the alcohol. Holidays are a fun but hectic time.
Traditionally made with eggs, cream, milk, and sugar, no one would say that eggnog is a healthy drink. Even a small serving can pack significant amounts of calories, fat, saturated fat, and added sugars. And then there's the fact that homemade eggnog made with raw eggs can be a food-poisoning risk.
Eggnog contains not less than 6 percent milkfat and not less than 8.25 percent milk solids not fat. The egg yolk solids content is not less than 1 percent by weight of the finished food.
Undercooked eggnog will be thin and watery; overcooked custard will curdle. The difference is a matter of only a few degrees. For perfectly smooth eggnog: Pour through a sieve before chilling.
To avoid your eggs curdling, slowly add some of your milk into your egg and sugar mixture. Whisk, whisk, whisk! Once everything is combined, you can re-add everything to your saucepan. Add the pure vanilla extract and alcohol of your choice.
While brandy is the most traditional alcohol to pair with eggnog, according to traditional recipes, you can also use a mixture of dark rum and Cognac. If you like your eggnog with more of a kick you can also add bourbon, but we recommend sticking to rum and Cognac to preserve the 'nog's flavors.
Unpasteurized eggs are not heat treated and can still hold this bacteria, such as Salmonella. This makes pasteurized eggs safer to consume than unpasteurized eggs, especially for vulnerable groups such as children, pregnant people, and the elderly.
Last time I made egg nog I froze them, then when it was time to serve the nog, i whisked them to form peaks and added them back into the yolks/booze mix, it was delightful. Start making some co*cktails that use egg whites for foam.
For in-shell eggs to be pasteurized, the entire egg (including the center of the yolk) needs to reach 140°F, and then be held at 140°F for 3.5 minutes. If the center of the yolk drops below 140°F, the timing of the 3.5 minutes needs to be re-started from the beginning.
Warm eggnog is best served on especially cold days when you need something to heat yourself up. The heat from the milk, combined with the custardy texture of the drink and the warming feeling from the alcohol, will definitely make it a godsend.
Is Eggnog Served Hot or Cold? Eggnog is traditionally served as a punch at parties, and as such, is usually chilled or room temperature. However, warmed eggnog is also a delightful treat. In this case, we say "to each your own!" Enjoy your eggnog however you like it.
Introduction: My name is Rev. Leonie Wyman, I am a colorful, tasty, splendid, fair, witty, gorgeous, splendid person who loves writing and wants to share my knowledge and understanding with you.
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