Praline Eggnog Recipe
Ingredients
| Sugar | 1 1/4 Cup (16 tbs) | |
| Milk | 6 Cup (16 tbs) | |
| 3 cinnamon sticks (each about 3 inches long) | ||
| 1 vanilla bean (about 7 inches long), cut in half lengthwise | ||
| Whipping cream | 2 Cup (16 tbs) | |
| Eggs | 12 Large | |
| Freshly grated or ground nutmeg | ||
Directions
Pour half the sugar into a 3- to 4-quart pan over high heat.
Shake pan frequently as sugar begins to melt, then tilt pan constantly to keep well mixed as liquid turns pale amber.
Watch closely to prevent scorching.
Remove from heat; at once add 3 cups of the milk, cinnamon sticks, and vanilla bean.
Mixture will sputter.
Return pan to medium heat and stir until caramelized sugar is dissolved.
Cover and refrigerate until cold, at least 3 hours or until next day.
Remove cinnamon sticks and vanilla bean; rinse vanilla bean, let dry, and reserve for other uses.
Whip cream until it holds soft peaks.
Set aside.
Whip eggs with remaining sugar until about tripled in volume; then whisk egg mixture and half the cream into milk mixture.
For a less rich eggnog, add remaining 3 cups milk.
Pour into a 4- to 5-quart punch bowl, top with remaining whipped cream, and sprinkle with nutmeg.
If preparing ahead, whip only 1 cup of the cream; whisk into milk mixture along with eggs.
Cover and refrigerate for up to 2 days
Shake pan frequently as sugar begins to melt, then tilt pan constantly to keep well mixed as liquid turns pale amber.
Watch closely to prevent scorching.
Remove from heat; at once add 3 cups of the milk, cinnamon sticks, and vanilla bean.
Mixture will sputter.
Return pan to medium heat and stir until caramelized sugar is dissolved.
Cover and refrigerate until cold, at least 3 hours or until next day.
Remove cinnamon sticks and vanilla bean; rinse vanilla bean, let dry, and reserve for other uses.
Whip cream until it holds soft peaks.
Set aside.
Whip eggs with remaining sugar until about tripled in volume; then whisk egg mixture and half the cream into milk mixture.
For a less rich eggnog, add remaining 3 cups milk.
Pour into a 4- to 5-quart punch bowl, top with remaining whipped cream, and sprinkle with nutmeg.
If preparing ahead, whip only 1 cup of the cream; whisk into milk mixture along with eggs.
Cover and refrigerate for up to 2 days
Chef
