Egg Nog



12 to 16 servings



6 eggs
1/2 cup sugar
2 cups milk
1 orange
2 cups 10% cream
1/2 cup cognac
1/2 cup rum
1 cup whipped cream
Grated chocolate


In a large pan, beat eggs with sugar; gradually incorporate the milk while whisking. Peel the orange into thin strips with a vegetable peeler. Add into the pan and cook at medium heat, beating continuously for 10-15 minutes, until the mixture cover the back of a spoon or the thermometer indicates 160°F / 70°C.

Immediately place in a heat resitant bowl and incorporate the 10% cream while whisking. Let cool a little; cover and refrigerate for at least 2 hours (max 24 hours). Add the rum. Add whipped cream into the egg nog. Serve in a cold punch bowl or in individual glasses. Sprinkle with chocolate.

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