Niagara Falls Culinary Institute

Directions

1. Whisk the egg yolks and sugar together in a medium bowl until light and creamy
2. In a saucepan over medium-high heat, combine the cream, milk, nutmeg, and salt. Stir often until mixture barely reaches a simmer
3. Add a big spoonful of the hot milk to the egg mixture, whisking vigorously. Repeat adding 1 spoonful at a time to temper the eggs
4. Once most of the hot milk has been added to the eggs, pour the mixture back into the saucepan on the stovetop
5. Whisk constantly for a few minutes until the mixture is slightly thickened (or reaches about 160degrees). It will thicken more as it cools.
6. Remove from heat and stir in vanilla
7. Pour the eggnog into a pitcher and cover with plastic wrap
8. Refrigerate until chilled. If you want a thinner, smoother consistency, you can put the mixture into a blender with 1-2 TB milk and blend.
9. Serve with a sprinkle of cinnamon and fresh whipped cream if desired. Store up to 1 week in the fridge