Egg Nog

Egg Nog
(Adapted from Williams Sonoma "Christmas:)
Yield: 2 cups

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1 large egg, room temperature, separated
1/4 cup brown sugar
1 tbsp Grand Marnier
1 cup whole milk
1/4 tsp vanilla
1/4 tsp lemon zest
1/4 cup + 2 tbsp orange juice
1/2 cup whipping cream
Freshly grated nutmeg


1. In a sauce pan, whisk the egg yolk and sugar until blended. Place over low heat and whisk constantly for about 5 minutes until the mixture thickens.

2. Whisk in the Grand Marnier and cook about a minute. Whisk in the milk then take the pot off the heat. Stir in the vanilla, lemon zest and orange juice; set aside.

3. With a balloon whisk, whisk the egg white in a large clean bowl until soft peaks form. In a separate bowl, whisk the whipping cream until thick.

4. Fold in half of the egg white. Fold in the rest. Fold in the whipping cream. Grate some fresh nutmeg and blend.

5. Refrigerate about 3 hours. Add brandy and dark rum and mix well.

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