INGREDIENTS

INSTRUCTIONS

FOR BASE: In a heavy medium-sized saucepan, barely boil the milk with the
vanilla bean, which has beens split lengthwise, scraped with the back edge
of a knife and added to the milk--seeds, pod, and all (if using vanilla
extract, you'll add it after eggnog base has cooked).
Meanwhile, place a large fine-mesh strainer over a bowl set in a large bowl
of ice.
Beat the yolks and sugar together in the top of a double boiler, by hand or
with electric beaters, until thick and smooth, about 1 minute. Whisk in the
hot vanilla milk. Cook in the double boiler set over simmering water,
stirring constantly all around the bottom and corners with a rubber or
wooden spatula. In time, foam will subside. The eggnog base is done when it
coats a wooden spoon without bare spots, 12 to 15 minutes.
Immediately pour through strainer, stirring to cool. When cool to the
touch, slowly whisk in all liquors (if using vanilla extract instead of
vanilla bean, add this now, too). Store eggnog base in refrigerator
overnight or up to three days, to ripen.
TO COMPLETE EGGNOG: At serving, remove vanilla bean and pour eggnog base
into a large punch bowl.
Beat egg whites with 3 tablespoons sugar to stiff peaks; fold into eggnog
mixture. Beat cream to stiff peaks and fold it in, too. Let some lumps of
the cream and egg whites float on surface. Sprinkle with nutmeg. Serve
immediately, using a ladle.
Source: "Gooey Desserts" by Elaine Corn
Posted to MM-Recipes Digest V4 #260 by "Deborah Kühnen"
<DEBKUHNEN@classic.msn.com> on Oct 3, 97

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