Egg-Nog - Classic Cooked
原料
- Egg 6
- Sugar 1/4 cup
- Salt 1/4 tsp
- Milk 1 qt
- Vanilla extract 1 tsp
调制步骤
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是传统蛋酒的灶台版本，采用卡仕达烹饪方法，用鸡蛋、糖、牛奶、盐和香草精创造出完全巴氏杀菌、食品安全的基底。将蛋奶混合物煮至能覆盖金属勺的状态，确保丝滑浓稠的一致性，而无需传统冷制配方的生蛋担忧。烈酒可由饮者自行添加。
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.
变体
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