Chef Jacques' Egg Nog
Serves 4

 

6 eggs
1/2 cup granulated sugar
1 quart heavy cream
1 teaspoon vanilla
1 cup brandy
1/4 teaspoon salt
Freshly ground nutmeg, to garnish

 

Separate the eggs and place the yolks in a large mixing bowl. Beat the sugar into the egg yolks, adding the sugar in small batches. Beat vigorously until the egg and sugar mixture turns white (this may take several minutes). Add the heavy cream, vanilla, and brandy. Mix well and set aside.

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