Mexican "Cooked" Egg Nog
This recipe has made every person who says "I don't like egg nog" change their mind. Note that this is best when it is allowed to sit for at least 8 days.
Mexican Egg Nog
24 egg yolks (yes, that's twenty-four egg yolks!)
4 cups sugar
2 quarts milk
1 stick cinnamon
1 bottle (4/5 quart) of light rum
1 tablespoon plus 1 teaspoon vanilla extract
1 teaspoon almond extract
ground nutmeg - to garnish
1. Beat egg yolks and sugar in large mixing bowl until thick and lemon
colored.
2. Pour into 5 quart pot.
3. Mix in cinnamon stick and milk.
4. Cook over low heat, stirring constantly, until the mixture is thickened.
Takes about 30 minutes. Remove from heat. STIR CONSTANTLY AND DON'T LET EGGS COAGULATE! We have found that when the mixture gets to 180F it starts to thicken at that point. Do not heat too fast or the eggs will coagulate.
5. Stir in rum and extracts.
6. Transfer to a non-metal container.
7. Refrigerate at least 8 days before serving.
8. To serve, remove cinnamon stick and sprinkle on some nutmeg.
9. If a thinner consistency is desired, stir 1 quart of milk into egg nog.
Tip: Leftover egg whites can be used to make angel food cake or meringues.
Comments
Made this yesterday
I edited step 4 to add "We have found that when the mixture gets to 180F it starts to thicken at that point. Do not heat too fast or the eggs will coagulate."
Low heat seems to be good on an electric stove, but if you're using gas, you may want to use medium-low. At least on the two stoves I used you had to (both same brand). Low on those stoves (Kitchenaid) seems to be very very low indeed. Took over an hour for the mix to reach 100F. On the second batch we went to medium low, and we were at 160 in about 30 minutes. When the mixture reaches 180F it starts to thicken, but it just thickens... it won't thicken like a custard... it will just become less watery.
Any questions... ask them here!
me too!
Yup, I'm one of those people who have changed their mind on egg nog :-) That bottle you gave me a couple of years ago was spectacular! I may actually try making my own this year, in fact. Thanks for posting it!
Mexican Egg Nog GTG
Well, Dean and I usually do our batch together... it's much easier to do a pile up at a time. Let me know if you're interested. The secret is to constantly stir, at a very very low heat. Use a whisk... you don't want the eggs to coagulate, but you do want the mix to thicken.