Reviews Add Rating & Review
Back to Stout Eggnog All Reviews for Stout Eggnog - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Stout Eggnog Credit: Bryan Gardner Recipe Summary prep: 25 mins total: 45 mins Servings: 18
Ingredients Ingredient Checklist 6 large egg yolks, plus 2 large whites 3/4 cup sugar 3 cups whole milk Large pinch of coarse salt 12 ounces stout beer 1 cup heavy cream 1/2 cup dark rum, such as Appleton Estate Unsweetened freshly whipped cream, for serving Chocolate shavings, for serving
Cook’s Notes The eggs in both the base and the meringue are cooked, so food safety shouldn’t be a concern.
Gallery Stout Eggnog Credit: Bryan Gardner
Recipe Summary prep: 25 mins total: 45 mins Servings: 18
Gallery
Stout Eggnog Credit: Bryan Gardner
Stout Eggnog
Credit: Bryan Gardner
Stout Eggnog
Recipe Summary prep: 25 mins total: 45 mins Servings: 18
Recipe Summary
prep: 25 mins total: 45 mins
Servings: 18
prep: 25 mins
total: 45 mins
prep:
25 mins
total:
45 mins
Servings: 18
18
Ingredients
Ingredients
- 6 large egg yolks, plus 2 large whites 3/4 cup sugar 3 cups whole milk Large pinch of coarse salt 12 ounces stout beer 1 cup heavy cream 1/2 cup dark rum, such as Appleton Estate Unsweetened freshly whipped cream, for serving Chocolate shavings, for serving
Directions
In a medium heatproof bowl, whisk egg yolks and 1/2 cup sugar until pale yellow and thick, about 2 minutes. In a medium saucepan, bring milk and salt to a bare simmer. Whisking constantly, slowly pour hot milk mixture into yolk mixture.
Pour yolk mixture back into saucepan. Cook over medium heat, stirring constantly with a wooden spoon, until mixture is just thick enough to coat back of spoon and hold a line drawn by your finger, 3 to 5 minutes.
Pour mixture through a fine-mesh sieve into a large bowl; discard solids. Let cool, stirring occasionally, about 20 minutes. Add beer, cream, and rum; cover and refrigerate overnight.
Whisk remaining 1/4 cup sugar and egg whites in a heatproof mixer bowl set over (not in) a pan of simmering water. Whisk until sugar is dissolved and mixture is warm (it should feel smooth between your fingers), 2 to 3 minutes. (For fully cooked eggs, a thermometer inserted into meringue should register 160 degrees.) Remove from heat. With a mixer on high speed, beat until stiff peaks form, about 5 minutes. Fold into eggnog.
Pour into glasses (or a punch bowl); top with a dollop of whipped cream and sprinkle with chocolate shavings.
Cook’s Notes The eggs in both the base and the meringue are cooked, so food safety shouldn’t be a concern.
Cook’s Notes
The eggs in both the base and the meringue are cooked, so food safety shouldn’t be a concern.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Stout Eggnog
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Stout Eggnog
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
