Wonderful but very rich, eggnog is best served in small portions. Though good hot or cold, I always serve it hot in the winter. This can be made a day ahead of time and kept in the refrigerator.

　　

Ingredients

serves 6 to 8

　　1 extra-large egg

　　3/4 cup sugar

　　1/4 teaspoon kosher salt

　　1 quart milk

　　1 tablespoon pure vanilla extract

　　1/2 teaspoon ground nutmeg, plus freshly grated nutmeg for serving

　　1 cup heavy cream

　　

Step 1

Using a wire whisk, beat the egg, sugar, and salt in a heavy 4-quart saucepan until well blended. Stir in the milk.

　　

Step 2

Cook the mixture over low heat, stirring constantly, for about 25 minutes, or until it thickens and coats the back of a spoon. Be careful not to boil the mixture or it will curdle.

　　

Step 3

Pour the mixture into a large bowl. Stir in the vanilla, ground nutmeg, and cream. Cover with plastic wrap and refrigerate for 8 hours or overnight.

　　

Step 4

Shortly before serving, warm the eggnog in a 4-quart saucepan until steaming hot but not boiling. Again, be careful not to boil it or it will curdle.

　　

Step 5

Ladle the warm eggnog into mugs and sprinkle each serving with a little freshly grated nutmeg.

　　

Spiked Eggnog Variation

Step 6

Stir together 1/2 cup warm eggnog and 1 ounce good dark rum. Finish with a sprinkling of freshly grated nutmeg. Serves 1.

　　Bubby’s Brunch Cookbook by Ron Silver and Rosemary Black. Copyright © 2009 by Ron Silver and Rosemary Black. Published by Ballantine Books. All Rights Reserved.