Aunt Kat's Creamy Eggnog
From Southern Living
1 quart milk
1/4 teaspoon salt
1 1/2 cups sugar
3/4 cup to 1 1/2 cups bourbon*
1 tablespoon vanilla extract
1/2 teaspoon ground nutmeg, divided
1 quart whipping cream
Heat milk in a large saucepan over medium heat. (Do not boil.)
Beat eggs and salt at medium speed with an electric mixer until thick and pale; gradually add sugar, beating well. Gradually stir about one-fourth of
hot milk into egg mixture; add to remaining hot milk, stirring constantly.
Cook over medium-low heat, stirring constantly, 25 to 30 minutes or until milk mixture thickens and reaches 160°.
Stir in bourbon, vanilla, and 1/4 teaspoon nutmeg. Remove from heat, and cool. Cover and chill up to 2 days.
Beat whipping cream at medium speed with an electric mixer until soft peaks form. Fold whipped cream into milk mixture. Sprinkle with remaining 1/4
teaspoon nutmeg before serving.
*1 1/2 to 2 cups milk may be substituted for bourbon.
Yield: Makes 3 quarts
Brandied Eggnog Trifle
From Oxmoor House
Serve this plush pudding in wine glasses.
1 quart refrigerated eggnog, divided
2 envelopes unflavored gelatin
1/4 cup brandy, divided
1 teaspoon vanilla extract
3 cups frozen whipped topping, thawed and divided
1 (16-ounce) frozen pound cake loaf, thawed
5 cups sliced fresh strawberries
1 cup strawberry preserves
Garnish: toasted sliced almonds
Place 1 cup eggnog in a medium saucepan; sprinkle with gelatin. Let stand 1 minute. Cook over low heat, stirring gently, until gelatin completely
dissolves. Stir in remaining eggnog, 2 tablespoons brandy, and vanilla. Remove from heat. Chill until consistency of unbeaten egg white (about 15
minutes). Fold in 1 cup whipped topping; chill until mixture is softly set. Cut pound cake into cubes; set aside.
To layer dessert in a trifle bowl, arrange enough strawberry slices, cut sides out, to go around lower edge of a 4-quart trifle bowl. Place half of
pound cake cubes in bowl; sprinkle with 1 tablespoon brandy.
Combine remaining strawberries and preserves. Spoon half of strawberry mixture over pound cake; top with half of eggnog mixture. Top with remaining
pound cake, and sprinkle with remaining 1 tablespoon brandy. Spoon remaining strawberry mixture over pound cake; then spoon remaining eggnog mixture
Spread remaining 2 cups whipped topping over trifle. Cover and chill at least 1 hour. Garnish, if desired.
Variation: To serve this trifle in wine glasses, layer ingredients as directed for trifle bowl, dividing them evenly to fill the glasses. Or prepare
in trifle bowl as directed, and just spoon mixture into wine glasses (this method won't be quite as neat).
Note: Two 16- ounce packages of frozen whole strawberries can be substituted for 5 cups fresh strawberries. Just place whole strawberries in bottom of
bowl. (If you slice them, they become mushy.
Yield: 14 servings