Currently having a mug of egg nog, recipe below for two:
2 Eggs, separated
75 g Caster Sugar
100 mL Cognac
100 mL Double Cream
100 mL Whole Milk
Freshly grated Nutmeg
Put yolks and whites in separate bowls. Whisky whites until foamy. Add sugar to yolks and set over a pan of simmering water. Whisk yolks until pale and thick. Add cognac and whisk to combine. Add milk and double cream and whisk to combine. Heat to at least 65 °C (but not more than about 75 °C). Remove from heat and slowly whisk in the egg whites. Portion and grate nutmeg on top.
Nom nom.
2 Eggs, separated
75 g Caster Sugar
100 mL Cognac
100 mL Double Cream
100 mL Whole Milk
Freshly grated Nutmeg
Put yolks and whites in separate bowls. Whisky whites until foamy. Add sugar to yolks and set over a pan of simmering water. Whisk yolks until pale and thick. Add cognac and whisk to combine. Add milk and double cream and whisk to combine. Heat to at least 65 °C (but not more than about 75 °C). Remove from heat and slowly whisk in the egg whites. Portion and grate nutmeg on top.
Nom nom.


