Cooked Butterscotch Scotch Eggnog
- Total Time
- 15 minutes, plus up to 2 days' refrigeration
- Rating
- Comments
- Read comments
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Ingredients
- 2cups whole milk
- 12egg yolks
- 1cup dark brown sugar
- ½teaspoon kosher salt, plus pinch
- 2cups heavy cream
- 1cup smoky Scotch whiskey
- ½cup brandy
- 2tablespoons vanilla extract
- Ground nutmeg
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Preparation
- Step 1
Heat the milk to a slow boil in a medium saucepan over medium-low heat. While waiting for the milk to heat, in a large bowl, whisk the yolks and brown sugar until thick. When milk has reached a low boil, turn off the heat, and whisking constantly, slowly pour the milk into the yolks mixture until fully incorporated. Whisk in the salt.
- Step 2
Return the mixture to the pot and turn up the heat to medium. Cook, stirring constantly, with a spatula or wooden spoon, scraping the bottom and sides of the pot, until the mixture is thick enough to coat the back of a wooden spoon, 5 to 10 minutes. Strain through a fine-mesh sieve into a large bowl and allow to cool. Chill eggnog for at least an hour and up to 2 days.
- Step 3
Just before serving, whip the cream until soft peaks form and fold it into the custard. Add the whiskey, brandy and vanilla. Garnish with nutmeg and serve.
Private Notes
Comments
A crowd pleaser, including those who didn't think they like eggnog. I put a scraped vanilla bean in the milk while it warms, instead of adding extract at the end. To skip the messy task of passing the custard through a sieve, I whiz it in the Vitamix blender after it cools, for a velvety texture. It is easy to quadruple the recipe for a crowd. Hint: the cooked custard equals 3 cups to each 2 cups of unwhipped cream. We leave out the alcohol, then add as desired to each serving.
The brown sugar definitely tastes different than traditional (white sugar) eggnog -- butterscotchy! I didn't strain it and felt no pain. It was a hit on Christmas eve with my family.
The cooking process heats the egg appropriately so it’s safe. Don’t let it pass 162° because eggs coagulate at 165°. Passing thru a sieve is necessary to remove any egg that got cooked in the process. Use the vanilla bean as mentioned before. Pretty much crème anglaise. Could freeze it and blend it for ice cream.
A crowd pleaser, including those who didn't think they like eggnog. I put a scraped vanilla bean in the milk while it warms, instead of adding extract at the end. To skip the messy task of passing the custard through a sieve, I whiz it in the Vitamix blender after it cools, for a velvety texture. It is easy to quadruple the recipe for a crowd. Hint: the cooked custard equals 3 cups to each 2 cups of unwhipped cream. We leave out the alcohol, then add as desired to each serving.
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