Ingredients
Units
Scale
- 10 egg yolks
- 1 cup sugar
- 1/2 cup brandy
- 1/4 cup Dutch genever (TFD affectation, you can replace with brandy)
- 1 Madagascar vanilla pod
- ***
- garnish:
- whipped cream
- 1/2 tsp. freshly ground cardamom (optional TFD addition, omit for original)
- 1/2 tsp. freshly grated nutmeg (optional TFD addition, omit for original)
Instructions
- Prepare a large bowl of cold water in which the eggnog will cool. You can also add some ice cubes.
- Mix the egg yolks, sugar, the vanilla pod insides, genever and brandy in a large heatproof bowl.
- Bring a layer of water to a boil in a saucepan and place the bowl on top. Make sure the water cannot touch the bowl!
- While stirring, heat the eggs to a temperature of 145 °F or 62-64°C.
- Once the desired temperature is reached, remove the bowl from the pan and place it in a bowl of cold water. This will prevent the eggnog from cooking further!
- Continue to stir the eggs for a few more minutes until it has cooled enough, and pour it through a sieve into a clean bottle.
- Serve in small glasses with tiny spoons, garnished with whipped cream and spices, if so desired.