Here are a couple of Eggnog Recipes for next Christmas. One is the traditional with a twist (condensed
milk instead of sugar), and the other is a wonderful eggnog pie.
Good eggnog cannot be absent at Christmas time. I use sweetened condensed milk instead
of sugar for a richer, creamier taste.
And, since now we are mostly grown-ups in our household, we are allowed to spice it up. However, in
Variations, I give you an option for a Virgin Eggnog Recipe.
When Eggnog crossed the Atlantic from England to America, in the 18th century, some adaptations
had to be made. In Europe, eggnog was made with wine or brandy. But since tax was so heavy on
these products, rum, which was produced in the Caribbean, and domestic whiskey became very
cost-effective substitutes. I use both in this wonderful recipe!
Eggnog Pie is a brilliant variation on ways to serve eggnog. It is extremely safe to give to children,
for the eggs have been fully cooked. Also, it's a wonderful dessert for the Holiday Season, because
it is so easy and stress free to make.
My Eggnog Pie does not have gelatin, which makes it so much simpler to prepare. You can make
several if you are having many guests, and still no stress.
The pie crust may be store bought, and can be plain or chocolate. If you are making the crust at home
(with Graham crackers) you may add some pecans or walnuts when crushing the crackers, for an extra Holiday treat!
Serves 10 to 12
5 egg yolks (preferably from fresh farm eggs)
1 14oz can sweetened condensed milk
1 qt milk
1 cup heavy cream
1 cup whiskey
1/2 cup spiced rum (http://www.chow.com/recipes/10868-spiced-rum)
1 tsp vanilla
1/2 tsp freshly ground nutmeg
1 pinch salt
Whisk the egg yolk well until they become light in color and double in volume;
Add the sweetened condensed milk and whisk well until blended;
Stir in the milk, cream, whiskey and rum until well combined;
Season with the vanilla, nutmeg and salt;
Chill for about an hour before serving.
You may sprinkle a little nutmeg or cinnamon on top for decoration.
If you want a virgin version, simply omit the alcohol and add up to another
cup of milk. Add slowly until you achieve the desired consistency to your taste.
If you want to add the egg whites as topping, simply beat the egg whites
until you get soft peaks, add 1/4 cup of sugar and continue beating until the
peaks are stiff. Fold the stiff egg whites with 1/2 cup of whipping cream and
serve over the chilled eggnog.
Serves 10 to 12
1 9inch pie crust (plain or chocolate)
3 egg yolks
3 egg whites
1/2 cup sugar
2 cups heavy or whipping cream
1/8 tsp salt
1/8 tsp nutmeg
2 or 3 Tbsp rum
In a bowl, beat the egg yolks with the sugar and cream;
Season with the salt, nutmeg and rum;
Beat the egg whites until stiff, and fold into the mixture;
Pour into pie crust and bake in 450 degree oven for 10 minutes;
Lower the oven temperature to 325 degrees and bake an additional 25 minutes;
After the pie is cool, if you wish to make it richer, top it with slightly sweetened whipped cream, making little peaks.