Nigella's recipes

Egg Nog

Serves: 26

Ingredients

• 12 eggs, separated
• 1 1/2 cups superfine sugar
• 1 quart whole milk
• 1 1/2 quarts heavy cream
• 3 cups bourbon
• 1/2 cup dark rum
•  2 cups cognac
• freshly grated nutmeg

Method

1. In a very large bowl, beat egg yolks until thick and pale yellow. Gradually add sugar to yolks. With a wire whisk, beat in milk and 1 quart cream. Add bourbon, rum, and cognac, stirring constantly
2. Just before serving, beat egg whites until stiff. Fold into mixture. Whip remaining 1/2 quart heavy cream until stiff, and fold in. Sprinkle with nutmeg. Try and keep all the ingredients cold. If you have any left over, stick the bowl in the freezer and each it the next day for dessert!
3. Note: Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.