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Antique Walnut & Pewter Fork circ. 1880 Bohemia
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Recipe by: Chef John V., A Good Cooking Recipe!

History: Chef John Vyhnanek developed this recipe using a classic "cooked" sauce used in professional baking and pastry making. Beaten egg whites are folded in and will make the drink thick and fluffy! Most eggnog recipes are made with raw eggs and can be potentially hazardous because of salmonella contamination. This recipe is safe because the eggs are cooked. Essentially you are making Crème Anglaise or English Cream, which is used in professional pastry preparation. Most people who are concerned about eating raw eggs because of the potential possibility of salmonella contamination and poisoning should feel safe with this "sterilized" recipe. It still must be cooled, refrigerated and consumed in 3-4 days for freshness sake.

Description: Cooked Eggnog   

Serving size: makes about 6 cups

Preparation time: about 30 minutes


6 eggs, large, separated into yolks and whites

1/2 cup sugar

2 cups milk

1 tsp. vanilla

1 cup half and half

1 cup heavy cream

1/4 teaspoon nutmeg, freshly grated if possible

1/4 tsp. salt

4 tbsp. sugar


Cook the egg yolks, sugar, vanilla and milk in a double boiler until thickened and light lemon colored. Remove from heat and place in an ice bath, stirring until cold. Add the half and half and heavy cream. Heat the egg whites, salt and sugar over a pot of boiling water, stirring constantly, until 140 F. Remove and beat with a whisk or mixer until stiff peaks form, fold this "meringue" into the egg/cream mixture. Chill for one hour before serving. Sprinkle with nutmeg before serving.


Add ¼ cup dark rum and ¼ cup cream sherry to the eggnog and stir well. You may also add the rum and sherry to individual serving glasses so children and those who don't drink may enjoy it too!

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