Makes 10-12 servings
- 8 large eggs, 2 separated
- 3/4 cup sugar
- 1/8 teaspoon salt
- 2 1/2 cups heavy cream
- 2 cups whole milk
- 2 tablespoons pure vanilla extract
- 1/2 teaspoon freshly grated nutmeg, plus more for garnish
- 3/4 cup Pumpkin Bog wine
- 1/4 cup brandy (optional; we don’t use it at the winery)
Combine the 6 whole eggs, 2 egg yolks, sugar and salt in a medium mixing bowl and whisk together.
Next, heat 2 cups of the heavy cream (set aside remaining 1/2 cup) with the milk in a large saucepan over medium-low heat.
When the cream and milk are hot, ladle about 1 cup of it into the egg mixture and whisk to incorporate.
Pour the egg-milk mixture into the hot cream mixture and continue to cook, stirring continuously, until the mixture thickens enough to coat the back of a spoon, about 3-5 minutes.
Remove the pan from the stove and strain the custard immediately through a fine-mesh sieve. Allow the custard to cool for 10 minutes before proceeding.
Add the vanilla, nutmeg, Pumpkin Bog wine and brandy to the eggnog and stir well to incorporate.
Beat the 2 egg whites to soft peaks in a clean mixing bowl and fold them into the custard base.
In a separate bowl, beat the remaining 1/2 cup cream to soft peaks and fold into the eggnog as well.
Cover and refrigerate until chilled, about one hour.
Pour into a decorative bowl or pitcher and garnish with nutmeg. Serve in small punch cups or old-fashioned glasses.
Based on “Emeril’s Eggnog Recipe”, courtesy Emeril Lagasse, Emeril’s Potluck, HarperColllins Publishers, 2004.
