1 cup (250 mL) sugar
6 tbsp (90 mL) water, divided
1/2 tsp (2 mL) lemon juice
4 cups (1 L) milk 1% m.f.
1/2 tsp (2 mL) vanilla extract
1/8 tsp (.5 mL) each ground nutmeg and salt
3/4 cup (175 mL) whipping cream 35% m.f.
2 tbsp (30 mL) almond or hazelnut liqueur (optional)
1 tbsp (15 mL) icing sugar
Grated nutmeg (optional)
In a medium saucepan, combine sugar, 2 tbsp (30 mL) water and lemon juice. Place remaining 4 tbsp (60mL) water near stove. Bring sugar mixture to a boil over medium heat, stirring constantly; cook for 5 minutes or until mixture is dark amber in colour. Remove from heat. Gradually and carefully add water to sugar mixture or it may spatter. Stir until sugar mixture is dissolved. In a large bowl, whisk together eggs and milk. Stir in caramel mixture. Cook over medium-low heat for about 12 minutes or until mixture coats back of spoon. Immediately strain through a cheesecloth into a 6-cup (1.5L) bowl. Stir in vanilla, nutmeg and salt. Cover and refrigerate until chilled. Just before serving, beat together whipping cream, liqueur, if desired, and icing sugar until soft peaks form. Pour chilled eggnog into 2 quart (2L) serving bowl. Fold in whipped cream with whisk. Sprinkle nutmeg on top, if desired.
Makes about 14 (½ cup/125 mL) servings.
Tip: For a hint of holiday spirit, add dark rum to taste. Eggnog can be prepared ahead of time. It can be kept, covered, 3 to 4 days in the refrigerator. Whisk eggnog before serving.
Preparation: 10 minutes
Cooking: 20 minutes
Chilling: 3 hours or overnight