Serve eggnog in cups to encourage sipping.
- Servings: 12
Source: Martha Stewart Living, December 2006
- 2 quarts whole milk
- 2 2/3 cups sugar
- 1 vanilla bean, split, seeds scraped
- 16 large egg yolks
- 2 cups cold heavy cream
- 1/2 cup bourbon
- 1/2 cup dark rum
- Freshly grated nutmeg, for sprinkling
Heat milk, sugar, and vanilla bean and seeds in a medium saucepan over medium-high heat, whisking until sugar has dissolved. Whisk yolks in a large bowl. Pour hot milk mixture into yolks in a slow, steady stream, whisking.
Return milk-yolk mixture to pan, and cook over medium-low heat, whisking often, until thick enough to coat the back of a spoon, about 20 minutes (do not let simmer). Pour through a fine sieve into a bowl; discard bean. Whisk in cream, bourbon, and rum. Let cool completely. Cover with plastic wrap, and refrigerate until cold, about 1 hour (up to 1 day). Serve sprinkled with nutmeg.