HOLIDAY CHEER
FROM CHEF EMERIL LAGASSE !
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Blair
Kolb's Eggnog
From Chef
Emeril Lagasse
Ingredients
1
Vanilla Bean or 1 teaspoon pure vanilla extract
6
egg yolks*
One-half
cup sugar
2
cups half-and-half
One-fourth
cup heavy cream, loosely whipped
One-half
teaspoon freshly grated nutmeg
One-fourth
teaspoon allspice
One-half
cup brandy
Preparation instructions
*Note: Since this eggnog is made with raw eggs, be sure to use fresh, fresh eggs.
People with digestive conditions, young children and the elderly should not be
served anything with raw eggs.
In a stainless steel bowl, scrape the vanilla bean into the yolks. Whip in the
sugar. Bring the half-and-half to a gentle boil. Place the bowl of egg-sugar
mixture over a pot of simmering water. Add the half-and-half slowly into the
egg-sugar mixture, whisking constantly until the mixture is thick enough to
coat the back of a spoon. Remove from the heat and cool. Stir in the cream,
nutmeg, allspice and brandy. It should be thick as a milk shake. Feel free to
add more brandy.
Makes about 4 servings
Note:
The Best Vanilla Beans from Madagascar are available here...
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