Post by BBQ Butcher on Dec 2, 2007 10:01:44 GMT -5
"Gramp Devereux's Egg Nog
1 dozen eggs, separated into whites and yolks
2 cups sugar, heavy hand
1 quart milk
1 pint whipping cream...whipped fairly stiff*
1 TBS vanilla
brandy
rum
whiskey
Beat the egg yolks and combine with sugar in a pan (I think he used a double boiler?), slowly add the milk and vanilla, stirring constantly until it is mixed and slightly thickened. Remove from heat and chill in the refrigerator.
Beat the whites until stiff and then fold into the yolk and sugar mixture. Stir in your alcohols, chill again and then serve with nutmeg or cinnamon over the top of each serving."
The above is how we wrote the recipe down as told by my grandmother and it's probably not exact science, so I added some notes below.
• I can't remember, but I think the whipped cream was made the regular way with some sugar and vanilla, too. Not sure though, but I think it was sweet <shrug>
• The ‘heavy handed’ sugar is 2 cups, plus a little more
Amount of alcohol is totally up to you. You don't want it too runny, but you want to be able to taste it. The last time I made it (10-12 years ago??) I left out the alcohol and let every one add it themselves into their own cup or glass.
My grandfather used a nasty old rot gut New England style rum, but I've found that a nice gold/dark rum makes it a lot smoother. Same with the brandy...I used el cheapo E&J (Ernesto & Julio Gallo) and a decent southern bourbon helps the flavor, too
Hmmm....doesn't look like it makes much, I coulda sworn he always had a punch bowl full of that stuff...of course he could've made more than one batch
1 dozen eggs, separated into whites and yolks
2 cups sugar, heavy hand
1 quart milk
1 pint whipping cream...whipped fairly stiff*
1 TBS vanilla
brandy
rum
whiskey
Beat the egg yolks and combine with sugar in a pan (I think he used a double boiler?), slowly add the milk and vanilla, stirring constantly until it is mixed and slightly thickened. Remove from heat and chill in the refrigerator.
Beat the whites until stiff and then fold into the yolk and sugar mixture. Stir in your alcohols, chill again and then serve with nutmeg or cinnamon over the top of each serving."
The above is how we wrote the recipe down as told by my grandmother and it's probably not exact science, so I added some notes below.
• I can't remember, but I think the whipped cream was made the regular way with some sugar and vanilla, too. Not sure though, but I think it was sweet <shrug>
• The ‘heavy handed’ sugar is 2 cups, plus a little more
Amount of alcohol is totally up to you. You don't want it too runny, but you want to be able to taste it. The last time I made it (10-12 years ago??) I left out the alcohol and let every one add it themselves into their own cup or glass.
My grandfather used a nasty old rot gut New England style rum, but I've found that a nice gold/dark rum makes it a lot smoother. Same with the brandy...I used el cheapo E&J (Ernesto & Julio Gallo) and a decent southern bourbon helps the flavor, too
Hmmm....doesn't look like it makes much, I coulda sworn he always had a punch bowl full of that stuff...of course he could've made more than one batch