Serves 12
3½ Cups Whole Milk
5 Large Eggs, Separated
¾ Cup Granulated Sugar
1 Cup Heavy Cream
½ Cup Rum (More Or Less Depending On Your Taste)
¼ Cup Sugar (To Be Added To Egg Whites When Whisking)
2 Cups White Chocolate Whipped Cream
Freshly Grated Nutmeg to Garnish
In a medium sized saucepan heat the milk until it just begins to boil. Meanwhile, in a standing mixer fitted with the whisk attachment, beat the yolks on high with the sugar until very thick and pale yellow.
With the mixer on low slowly add half the hot milk and whisk until blended. Transfer the mixture to the pan with the hot milk and stir to incorporate. Heat the mixture on low heat, stirring the whole time, until thickened enough to coat the back of the spoon. Remove from the heat and stir in the heavy cream and rum.
Cool slightly in an ice bath, stirring occasionally. Once cooled refrigerate until completely cold. (Up to the point you can make the eggnog the day before stored in a container with the lid on.)
With the mixer fitted with the whisk attachment, beat room temperature egg whites on low for 30 seconds. Increase the speed to high and beat the whites to soft peaks. Add ¼ cup sugar and beat until stiff peaks form. Whisk the whites into the cooked eggnog custard. Return the finished eggnog to the refrigerator and keep chilled until ready to serve. Transfer the eggnog to a punch bowl and serve small portions in a glass. Serve each with a dollop of White Chocolate Whipped Cream and a little freshly grated nutmeg on top.
