Egg Nog

  • 6 eggs, separated - set the yolks aside and beat the whites with a pinch of salt until stiff peaks form, a good test of this is to turn the bowl upside down, if they’re stiff enough, they won’t move.
  • In a separate bowl, whip 500 ml of 35% (whipping cream) also until stiff

    now beat the egg yolks till light almost lemon coloured, then slowly add ¾ cup sugar, continuously beating until the mixture is almost white and so thick it coats the back of a spoon.

  • I do it in this order so that I’m not constantly washing the beaters, they can just go from one mixture to the next without fear of causing something not to whip up properly.
  • Stir a generous tablespoonful (or more if you like) of pure vanilla extract into the egg yolk mixture.
  • All three mixtures can now be folded together gently, you want them to become completely amalgamated, but you don’t want them to loose all the fluffiness from the air you whipped into them.
  • Add two cups of milk (preferably whole milk) and if you wish, it can be spiked at this point with one cup of dark rum, or you can leave it this way and spike it individually, make sure to sprinkle each serving with nutmeg, you’ll need to stir it well before serving because it will separate.
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