Egg Nog
Volumetric
- 3 c whole milk
- 1 c heavy cream
- 8 large egg yolks
- 1/3 c sugar
- 1/2 tsp nutmeg
- 1/2 tsp cinnamon (packed)
- 1/8 tsp salt
- 1 1/2 tsp pure vanilla extract
Metric
- 760 g whole milk
- 240 g heavy cream
- 125 g egg yolks (roughly)
- 80 g sugar
- 1.5 g nutmeg
- 1 g cinnamon
- 1 g salt
- 7 g pure vanilla extract
Measure milk and cream in a saucepan and set aside. In a large bowl, add egg yolks, then the rest of the ingredients. Whisk the mixture until the yolks turn creamy. Heat the milk to 160 F, then slowly whisk the milk into the yolks to temper the eggs. Return the tempered mixture back into the sauce pan and heat to about 170-175 F. Turn down the heat and slowly continue heating until 180 F. Be careful as overcooking can cause curdling. Remove from heat, stir in vanilla, and chill.
Makes a little over a quart/liter.