Eggnog

Method

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1. Whisk the yolks with the 150 g of sugar for 3 minutes until pale and thick.

   Mark done Start 3 min timer

2. Heat the milk, cream, salt, nutmeg and cinnamon in a pan until steaming but not simmering.

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3. Pour a third of the hot milk into the yolks, whisking constantly, then return everything to the pan.

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4. Cook over a low heat, stirring constantly with a spatula and scraping the base, until it thickens enough to coat the back of the spoon and reads 77°C. This takes about 8 minutes. Do not let it boil.

   Mark done Start 8 min timer

5. Strain immediately into a bowl, stir in the vanilla, bourbon and rum, and cool to room temperature.

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6. Cover and refrigerate at least 4 hours, ideally overnight.

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7. Just before serving, whisk the egg whites to soft peaks, add the 2 tablespoons of sugar and whisk to firm peaks.

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8. Fold the whites through the chilled custard until streak-free, and serve in small glasses with nutmeg grated over.

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Chef’s Tips

• A thermometer, or the spatula test: draw a finger across the coated spatula and the line should hold.
• If it does curdle, blitz it with a stick blender for 20 seconds and it will usually come back.
• It thickens in the fridge. Loosen with a splash of milk before folding the whites in.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.

Pairing Suggestions

• Mince pies
• Gingerbread
• A cold evening

Storage & Reheating

Refrigerated for 3 days without the whites. Fold those in on the day you serve it.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.