Custard Love

I have a thing for custards.

Egg-protein suspended dairy products just thrill me. Whether the creamyness of a cheesecake, the velvet of a Creme Brulee, or the richness of egg nog, I’m in heaven.

So to that extent, I share my personal favourite recipe for egg nog. This is made in two parts which are combined just before serving. I like to make the custard part at least the day before.

My recipe includes alcohol. Removal of the alcohol, while keeping a ‘working’ recipe, is personally and wholeheartedly discouraged.

Craig’s Egg Nog:

6 Eggs (use the finest/freshest possible)
1 cup Rum (to taste – if you want a molasses-flavour, use dark rum. At least use a spiced rum such as ‘Sailor Jerry’s,” “VooDoo,” or “Captain Morgan.”)
1 cup Bourbon (Any old kind will do. Old Crow will do quite nicely)
1 pint heavy cream
1 pint whole milk (Do not substitute 2 pints ½&½ for this and the above cream. ½&½ is actually ‘¼&¾’.)
1 cup sugar
1 vanilla bean, scored
1 clove, whole
Fresh Nutmeg

1. Separate the Eggs. Keep the covered whites in the refridgerator.
2. Add the Vanilla, Clove, Milk, and Cream to a heavy saucepan and heat gently on low.
3. Whisk egg yolks and sugar until a creamy yellow smooth textured liquid.
4. Slowly bring the milk to almost boiling. Remove from heat and slowly mix into the egg/sugar mixture. Return the mixture to the saucepan. Note: pouring through a seive will get that pesky clove and vanilla bean.
5. Stir mixture in medium heat until it thickens to a creamy consitency.
6. Strain and allow mixture to cool to room temperature.
7. When cool, add the Rum and Brandy, cover and refridgerate.(do it right, at least overnight)

When ready to serve:

1. Beat eggwhites almost to stiff peaks
2. Fold eggwhites into mixure and transfer to a punchbowl.
3. Liberaly grate fresh nutmeg on the top of the punchbowl, and to every cup served.

Makes ~6 cups