| Separate yolks. We will freeze whites for souffl demo at a later date. Remember in this recipe that we are dealing with uncooked food product that may affect one's health. Appropriate refrigeration is important.
I separate the yolks in their own dish to fish out the inevitable shell fragments
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Stainless bowls are important to the operation of this kitchen. You should have a full range of sizes. It's important to have everything ready( mise en place) for any recipe. I like to use ramekins to hold those smaller quantity products. |
| I've added the sugar, the vanilla and the cinnamon to the egg yolk and I'm grating some nutmeg into the mixture. The mixture will be whipped until the sugar dissolves. |
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The cream is added. You can use heavy cream or and . It all depends on your taste for richness. After lightly mixing the cream into the egg mixture I returned the 'Nog base to the pitcher and placed it in the refrigerator for later use.
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Once again stainless bowls are important. Whipped cream purists love copper bowls so you might give that a try. In any event I set aside a pint of heavy cream for the topping on our glass of egg nog. Personally I like to add something sweet to my whipped cream. I have some vanilla-infused brandy which makes a nice flavor addition to the egg nog. I add it at about the point the whipped cream begins to peak. With spoonfuls of whipped cream, a dusting of cinnamon and a cinnamon stick it's ready to be enjoyed!
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