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here is a recipe i found online:
* 6 large eggs, plus 2 yolks
* 1/2 cup, plus 2 tablespoons sugar
* 1/4 teaspoon salt
* 4 cups whole milk
* 1 tablespoon vanilla extract
* 1/2 teaspoon grated nutmeg
* 1/4 cup heavy cream, whipped to soft peaks
* Additional grated nutmeg for garnish
Preparation:
Combine eggs, egg yolks, sugar, and salt in a heavy 3- or 4-quart pan, whisking until well-combined. Continue whisking while pouring milk in a slow, steady stream until completely incorporated. Turn on burner to lowest possible heat setting. Place pan on burner and stir mixture continuously until an instant-read thermometer reaches 160 degrees F. and the mixture thickens enough to coat the back of a spoon. Be patient. This should take about 45 to 60 minutes.
Strain mixture through a fine sieve into a large bowl to remove any accidental small cooked bits of egg. Add vanilla extract and nutmeg, stirring to combine. Pour into a glass pitcher, decanter, or container and cover with a lid or plastic wrap. Refrigerate this egg custard mixture to chill at least 4 hours or up to 3 days before finishing.
When ready to serve, pour heavy cream into a bowl and whip until it forms soft peaks. Fold whipped cream into cold custard mixture until combined.
Serve eggnog in chilled cups or glasses and garnish with a sprinkle of nutmeg.
It got a lot of good reviews so I cant wait to try it!
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