If your motto is 'the richer, the better', this creme anglaise based holiday egg nog recipe from Raising the Bar (Artisan Books, 2044) by Nick Mautone will fill you with joy.
Holiday Egg Nog
Makes sixteen 4-ounce servings
Though many eggnogs use raw eggs, this one is based on classic crème anglaise, so the eggs are cooked. After you make this base, the variety of liquor, the spices, and the consistency are up to you. I like mine rich, thick, and spicy. For a nonalcoholic version, simply eliminate the liquor and add a little more milk or cream to get the desired consistency.
Planning ahead: The whole nog can be made up to 12 hours in advance and stored in the refrigerator. Just give it a good whisking before serving.
For the crème anglaise:
16 ounces milk
4 large egg yolks
3 tablespoons sugar
2 tablespoons flour
Pinch of salt
1 teaspoon vanilla extract
For the nog:
16 ounces milk
16 ounces heavy cream
¼ teaspoon cinnamon
1/8 teaspoon ground cloves
6 ounces dark rum
3 ounces bourbon
3 ounces brandy
½ cup confectioners’ sugar (optional)
Freshly grated nutmeg for garnish
Grated orange zest for garnish (optional)
Glassware: Punch cups and punch bowl
To prepare the crème anglaise, have ready a large bowl full of ice. You’ll also need a double boiler. (Instead, you can use a medium-large saucepan and a heatproof bowl that fits in the saucepan without touching the bottom and whose edges hang over the edges of the saucepan.)
Place the milk in a saucepan over high heat. As soon as it begins to boil, stir briskly and remove from the heat. Meanwhile, in the bottom of the double boiler, add just enough water so that the top part of the double boiler or the bowl remains above the water. Bring to a boil, then reduce to a low simmer.
In the top of the double boiler, whisk together egg yolks, sugar, flour, and salt. Whisking constantly, slowly pour in the hot milk. Cook the mixture over, not in, the simmering water, stirring constantly until the mixture is thickened and coats the back of a spoon.
Remove the double boiler top from the heat set it in the bowl of ice for 5 minutes, stirring occasionally. Add the vanilla extract and stir.
To prepare the eggnog, mix the crème anglaise and all remaining ingredients except the nutmeg and confectioners’ sugar as you wish for a sweeter nog.
Transfer the eggnog to the punch bowl and grate the nutmeg and orange zest over it, if desired. Chill for an hour or serve at room temperature.
(* Excerpted from Raising the Bar by Nick Mautone (Artisan Books). Copyright © 2004. Photographs by Mette Randem)