Egg-Nog - Classic Cooked
Ingredientes
- Egg 6
- Sugar 1/4 cup
- Salt 1/4 tsp
- Milk 1 qt
- Vanilla extract 1 tsp
Instruções
In large saucepan, beat together eggs, sugar and salt, if desired. Stir in 2 cups of the milk. Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon and reaches 160 degrees F. Remove from heat. Stir in remaining 2 cups milk and vanilla. Cover and regfigerate until thoroughly chilled, several hours or overnight. Just before serving, pour into bowl or pitcher. Garnish or add stir-ins, if desired. Choose 1 or several of: Chocolate curls, cinnamon sticks, extracts of flavorings, flavored brandy or liqueur, fruit juice or nectar, ground nutmeg, maraschino cherries, orange slices, peppermint sticks or candy canes, plain brandy, run or whiskey, sherbet or ice-cream, whipping cream, whipped. Serve immediately.
Egg-Nog Classic Cooked é uma versão de fogão do eggnog tradicional que usa um método de cozimento de creme para criar uma base completamente pasteurizada e segura para alimentos a partir de ovos, açúcar, leite, sal e extrato de baunilha. Cozinhar a mistura de ovo e leite até que cubra uma colher de metal garante uma consistência sedosa e espessa sem as preocupações com ovos crus das receitas tradicionais de processo frio. Destilados podem ser adicionados de acordo com a preferência do bebedor.
History & Origins
The cooked eggnog method became popular in home cooking literature of the mid-20th century as food safety awareness increased. The technique was promoted by the USDA and home economists who advised against raw-egg preparations. It preserves all the flavor of traditional eggnog while eliminating the risk of Salmonella associated with uncooked eggs.
Tasting Notes
Aroma: warm vanilla, fresh cooked egg custard, and sweet whole milk. Palate: silky and gently sweet with a rich custardy body and a clean vanilla note running throughout. Finish: soft, milky, and warming with a subtle eggy richness and a clean sweet close.
Pro Tip
Cook the custard base over the lowest possible heat and stir continuously to prevent the eggs from scrambling, then chill completely before serving and grate fresh nutmeg on top.
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