Ingredients
5 large eggs
1 18 cups granulated sugar
1 cup half-and-half
1 cup heavy cream
18 teaspoon nutmeg, freshly grated
12 teaspoon pure vanilla extract
18 cup Bourbon
18 cup brandy
3 large egg whites
nutmeg (garnish)
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Science-driven cooking techniques with rigorous testing
Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Premium paella rice — absorbs 3x its volume, never mushy
Round rings for perfectly shaped fried eggs and small pancakes
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In a large, heavy-bottomed saucepan, beat together the eggs and sugar. Stir in the half and half. Cook over medium-low heat, stirring constantly, until the mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160F Remove from the heat. Stir in the cream, nutmeg, vanilla, bourbon and brandy. Cool, then cover and refrigerate until ready to serve. Just before serving, beat the egg whites in a large bowl with an electric mixer on high speed until stiff peaks form. Fold them into the eggnog. Serve cold in punch cups and sprinkle with nutmeg.