Cooked Custard Eggnog with Fresh Nutmeg and Bourbon

What you need

• 6 large egg yolks
• 100 g (1/2 cup) granulated sugar
• 500 ml (2 cups) whole milk
• 250 ml (1 cup) heavy cream
• 1 pinch salt
• 1 tsp vanilla extract
• 1/2 tsp nutmeg, freshly grated, plus extra for serving
• 120 ml (1/2 cup) bourbon, optional; dark rum or brandy also work, or leave out for an alcohol-free version

Method

Restated from the original video

1. 1

   Whisk the yolks and sugar in a large bowl for 2 min, until pale and thick.

2. 2

   Heat the milk, cream and salt in a saucepan over medium heat for 5-6 min, until steaming with small bubbles at the edge. Do not let it boil.

3. 3

   Whisk a ladle of the hot milk into the yolks. Add a second ladle, then whisk in the rest in a slow stream.

4. 4

   Pour the mixture back into the saucepan and set it over low heat.

5. 5

   Cook, stirring constantly with a spatula, until it reaches 71 °C (160 °F) and coats the back of a spoon, 5-8 min. Do not let it boil or the yolks will curdle.

6. 6

   Pour the custard through a fine sieve into a clean bowl.

7. 7

   Stir in the vanilla, nutmeg and bourbon.

8. 8

   Cool for 30 min, then cover and chill for at least 4 hours. Overnight tastes smoother.

9. 9

   Whisk well to bring it back together, since the cream rises as it sits.

10. 10

    Pour into small cups or glasses and grate a little extra nutmeg over each one.

Imported from dinnerthendessert.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.