Reviews (2) Add Rating & Review 30 Ratings 5 star values: 9 4 star values: 8 3 star values: 9 2 star values: 2 1 star values: 2 Martha Stewart Member Rating: Unrated 01/26/2014 Mine came out lumpy and curdled looking. It started the curdling as I cooked the egg yolk and mik mixture. I strained it but there were an awful lot of solids left, more solids than the liquid that strained through so I pushed it through the sieve with my spoon. Once I mixed in the egg whites which I basically beat in because folding them in was not working very well (very lumpy) and ladled myself a glass I almost couldn't stand to drink it, it had the curdled texture through. Martha Stewart Member Rating: Unrated 12/04/2010 Nice and basic and the texture is perfect. i like a little more spice but my boyfriend who has never had eggnog before loved it!
Back to Emeril’s Anytime Eggnog All Reviews for Emeril’s Anytime Eggnog - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Emeril’s Anytime Eggnog Recipe Summary prep: 30 mins total: 30 mins Servings: 10
Ingredients Ingredient Checklist 12 eggs, separated 1 3/4 cups sugar 6 cups whole milk 1 vanilla bean, split Coarse salt 1 cup plus 2 tablespoons brandy 2 cups heavy cream Ground or grated nutmeg, for garnish (optional)
Cook’s Notes If you like, use a combination of brandy, bourbon, and dark rum in equal proportions. Don’t have a vanilla bean? You can substitute 2 teaspoons pure vanilla extract. To skip raw egg whites: In step 4, omit the 2 cups cream that are added with the brandy. Substitute 3 cups heavy cream for the whites and proceed as directed.
Gallery Emeril’s Anytime Eggnog
Recipe Summary prep: 30 mins total: 30 mins Servings: 10
Gallery
Emeril's Anytime Eggnog
Emeril’s Anytime Eggnog
Emeril’s Anytime Eggnog
Recipe Summary prep: 30 mins total: 30 mins Servings: 10
Recipe Summary
prep: 30 mins total: 30 mins
Servings: 10
prep: 30 mins
total: 30 mins
prep:
30 mins
total:
Servings: 10
10
Ingredients
Ingredients
- 12 eggs, separated 1 3/4 cups sugar 6 cups whole milk 1 vanilla bean, split Coarse salt 1 cup plus 2 tablespoons brandy 2 cups heavy cream Ground or grated nutmeg, for garnish (optional)
Directions
Place a large bowl in a larger bowl of ice water and set aside. In a medium bowl, whisk together egg yolks and 1 cup sugar until pale yellow and thick, about 2 minutes.
In a medium saucepan, bring milk, vanilla bean, and 1/8 teaspoon salt to a bare simmer. Remove from heat. Whisking constantly, slowly pour 2 cups hot milk mixture into yolks. Whisking, slowly pour yolk mixture into saucepan. Cook over medium, stirring constantly with a wooden spoon, until mixture is thick enough to coat the back of spoon, about 3 minutes.
Pour mixture through a fine-mesh sieve into bowl in ice bath. Let cool, stirring occasionally, about 20 minutes. Cover and refrigerate eggnog base until chilled, about 1 hour.
Whisk brandy and cream into chilled eggnog base. In another large bowl, using an electric mixer, beat egg whites until soft peaks form. Gradually add 3/4 cup sugar and beat on high until stiff peaks form. Gently fold whites into eggnog base until blended. Serve eggnog sprinkled with nutmeg, if desired.
Cook’s Notes If you like, use a combination of brandy, bourbon, and dark rum in equal proportions. Don’t have a vanilla bean? You can substitute 2 teaspoons pure vanilla extract. To skip raw egg whites: In step 4, omit the 2 cups cream that are added with the brandy. Substitute 3 cups heavy cream for the whites and proceed as directed.
Cook’s Notes
If you like, use a combination of brandy, bourbon, and dark rum in equal proportions. Don’t have a vanilla bean? You can substitute 2 teaspoons pure vanilla extract. To skip raw egg whites: In step 4, omit the 2 cups cream that are added with the brandy. Substitute 3 cups heavy cream for the whites and proceed as directed.
Reviews (2)
Add Rating & Review 30 Ratings 5 star values: 9 4 star values: 8 3 star values: 9 2 star values: 2 1 star values: 2
Martha Stewart Member Rating: Unrated 01/26/2014 Mine came out lumpy and curdled looking. It started the curdling as I cooked the egg yolk and mik mixture. I strained it but there were an awful lot of solids left, more solids than the liquid that strained through so I pushed it through the sieve with my spoon. Once I mixed in the egg whites which I basically beat in because folding them in was not working very well (very lumpy) and ladled myself a glass I almost couldn't stand to drink it, it had the curdled texture through. Martha Stewart Member Rating: Unrated 12/04/2010 Nice and basic and the texture is perfect. i like a little more spice but my boyfriend who has never had eggnog before loved it!
Reviews (2)
Add Rating & Review 30 Ratings 5 star values: 9 4 star values: 8 3 star values: 9 2 star values: 2 1 star values: 2
Add Rating & Review
30 Ratings 5 star values: 9 4 star values: 8 3 star values: 9 2 star values: 2 1 star values: 2
30 Ratings 5 star values: 9 4 star values: 8 3 star values: 9 2 star values: 2 1 star values: 2
30 Ratings 5 star values: 9 4 star values: 8 3 star values: 9 2 star values: 2 1 star values: 2
5 star values: 9 4 star values: 8 3 star values: 9 2 star values: 2 1 star values: 2
Martha Stewart Member Rating: Unrated 01/26/2014 Mine came out lumpy and curdled looking. It started the curdling as I cooked the egg yolk and mik mixture. I strained it but there were an awful lot of solids left, more solids than the liquid that strained through so I pushed it through the sieve with my spoon. Once I mixed in the egg whites which I basically beat in because folding them in was not working very well (very lumpy) and ladled myself a glass I almost couldn't stand to drink it, it had the curdled texture through. Martha Stewart Member Rating: Unrated 12/04/2010 Nice and basic and the texture is perfect. i like a little more spice but my boyfriend who has never had eggnog before loved it!Martha Stewart Member
Rating: Unrated 01/26/2014
Mine came out lumpy and curdled looking. It started the curdling as I cooked the egg yolk and mik mixture. I strained it but there were an awful lot of solids left, more solids than the liquid that strained through so I pushed it through the sieve with my spoon. Once I mixed in the egg whites which I basically beat in because folding them in was not working very well (very lumpy) and ladled myself a glass I almost couldn’t stand to drink it, it had the curdled texture through.
Rating: Unrated
Rating: Unrated 12/04/2010
Nice and basic and the texture is perfect. i like a little more spice but my boyfriend who has never had eggnog before loved it!
All Reviews for Emeril’s Anytime Eggnog
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Emeril’s Anytime Eggnog
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
