Crème Anglaise Eggnog

For me a great eggnog is unapologetically rich and simple, basically a boozy custard. I start by making a custard (crème Anglaise), which can be used for other tasty purposes also. Then all you need is the right spices and some holiday spirit.

Author

Christian Leue

Servings

8-12

Category

Drink

Ingredients

• 2 cups heavy cream (try to find one where the ingredients are just cream)
• 1 cup milk
• 1/8 tsp salt
• 1 vanilla bean‡
• 6 egg yolks*
• 2/3 cup sugar
• 6 parts crème Anglaise
• 1 part cognac (prefer a vanillin-heavy one like Larsen Aqua Ignis)
• 1 part aged rum (prefer Jamaican)
• Nutmeg

Directions

1. Add the cream, milk, and salt to a saucepot, open and scrape the seeds from the vanilla bean, and add both the pod and seeds to the pot. Heat over medium heat, stirring constantly, until steaming and bubbling, but not boiling. If you have a thermometer you want it to be 180°F. Remove from heat and let stand.
2. Whisk the egg yolks and sugar together until well beaten, the sugar will help break the yolks into finer pieces. Once the cream has cooled down a bit start whisking it a little at a time into the egg mixture until you've added it all. Adding it gradually will bring the temperature of the eggs up slowly so they don't curdle.
3. Pour everything back into the pot and heat over medium heat again, stirring constantly until the mixture has thickened and will coat the back of a spoon. If you have a thermometer this will be at 170°F.
4. Strain through a fine mesh sieve into a container with a lid (this removes any curdled bits of egg yolk and the vanilla pod).
5. Mix all ingredients except the nutmeg (you can now serve it warm if you like). Or chill and store in the refrigerator for up to 3 months (the alcohol content and low temperature will keep it preserved, and it will only become tastier over time).
6. Serve either warm or cold in 3-4 ounce portions in small glasses, topping each with a grating of fresh nutmeg.