6 fresh egg yolks
1 cup confectioners' sugar
2 cups good quality bourbon
1 cup cream
1 1/2 cups milk
6 fresh egg whites
Pinch sea salt
1. In an electric mixer or by hand, whisk together egg yolks and 3/8 cup confectioners' sugar until light, dense, and mixture forms a ribbon trail when whisk is lifted. While whisking, very slowly add 1 cup bourbon. Cover this mixture, and refrigerate for one hour.
2. Whisk in remaining bourbon, then beat in cream and milk. Add 1/2 cup more milk if it is too thick. In another bowl, whisk egg whites with a pinch of salt, until fluffy. Slowly add remaining confectioners' sugar while whisking; keep whisking until whites are shiny and hold firm but not stiff peaks. Fold egg whites into egg yolk mixture.
3. To serve, ladle eggnog into small cups — demitasse cups would work well — making sure to get some foam on each. Grate a little nutmeg on top of each.
Time: 20 minutes plus one hour's chilling
Yield: 8 servings.Posted by dahl at December 24, 2003 08:43 AM