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Nog: Galatoire's Eggnog

Source of Recipe


From "Cooking Up a Storm," edited by Marcelle Bienvenu



List of Ingredients



• 5 large eggs
  
• 1 cup plus 2 Tbsp sugar
  
• 1 cup half-and-half
  
• 1 cup heavy cream
  
• 1/8 tsp grated nutmeg, plus more for garnish
  
• ½ tsp vanilla extract
  
• 3 ounces bourbon
  
• 3 ounces brandy
  
• 3 large egg whites
  






Instructions



1. In a large, heavy-bottomed saucepan, whisk 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 160° F. Remove from the heat.
   
   
2. Stir in the cream, nutmeg, vanilla, bourbon and brandy.
   Cool, then cover and refrigerate until ready to serve.
   
   
3. Just before serving, beat the egg whites in a large bowl with an electric mixer on high speed until stiff peaks form. Use a rubber spatula to gently fold them into the eggnog. Serve cold in punch cups and sprinkle each serving with nutmeg.
   
   Serves 10