Ingredients
Custard Base:
4 egg yolks
1/3 cup white sugar
2 cups whole milk
1 cup heavy cream
3/4 teaspoon freshly grated nutmeg
2 fluid ounces bourbon whiskey, or more to taste
Meringue:
4 egg whites
1 tablespoon white sugar
1 pinch freshly grated nutmeg
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Directions
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Place egg yolks in a saucepan. Whisk in sugar until well blended and creamy. Add milk and cream; whisk until blended. Place pan over medium heat; whisk frequently until mixture reaches a temperature of between 170 to 180 degrees F (75 to 80 degrees C) using an instant read thermometer. Remove from heat. Stir in nutmeg and whiskey.
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Chill pan in cold water until cool. Transfer mixture to a container (a large pitcher is ideal). Cover and refrigerate until thoroughly chilled, 2 to 3 hours.
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Place egg whites in a bowl and whisk until soft peaks form. Add sugar and continue whisking until egg whites hold a firmer peak. Whisk egg whites into custard base until thoroughly blended. Refrigerate until chilled, about 30 minutes.
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Whisk eggnog again just before serving and between each pour to ensure even distribution of the egg whites which tend to float to the top. Serve with a dusting of nutmeg.
Source: AllRecipes
