The first eggnog I ever made was from the Better Homes and Garden Junior cookbook. That was the first cook book I ever used, yours will be the last I use NSNG
Anna, any troubleshooting tips? After recombining and simmer for close to 15 minutes it hasn’t thickened. It’s just very grainy with what I assume is cooked yolk.
Was careful to temper yolks. Unsure where it went sideways.
I love the recipe it’s amazing. I was trying to remember what you and Vinnie were talking about for making custard out of this. It sounded amazing. Do you have any tips or remember what you told Vinnie?
you could add in an extra egg yolk or two to make it a thicker custard—such a good treat to have on hand in the fridge! You could also put a packet of Knox gelatin in there for extra collagen. It would be sort of a cross between a custard and a panna cotta. Thanks, Desiree!!
That’s why you temper the eggs first and then stir constantly and you should be fine. And pouring thru the strainer at the end will get rid of any scrambled bits (there are always a few).
Can you make this without alcohol?
absolutely. I put it in my coffee without the alcohol and it's amazing.
Can’t wait to try!! This looks fantastic
it's a carrier for the alcohol, what's not to love?
The first eggnog I ever made was from the Better Homes and Garden Junior cookbook. That was the first cook book I ever used, yours will be the last I use NSNG
You’re the best, thanks Anna!!
So glad you're here!!
Anna thank you so very much can’t wait for the stack in January also #NSNG for life
YASSSSS!!! 4LYFE!!
Thank you for this Anna!
Thanks for being here, friend!!!
I am doing this!! Eggnog is my favorite. Every year I allow myself one glass. (Due to sugar). Hoping this recipe allows me to enjoy it a few times!
hey listen, if you've been off the sugar for awhile, you won't miss it! Lemme know how it turns out.
Anna, any troubleshooting tips? After recombining and simmer for close to 15 minutes it hasn’t thickened. It’s just very grainy with what I assume is cooked yolk.
Was careful to temper yolks. Unsure where it went sideways.
sounds like at some point it got too hot, and it scrambled the eggs, or it could've had too much egg white left on the yolks.
Looking at it, almost texture of grits 🤷♂️
I love the recipe it’s amazing. I was trying to remember what you and Vinnie were talking about for making custard out of this. It sounded amazing. Do you have any tips or remember what you told Vinnie?
you could add in an extra egg yolk or two to make it a thicker custard—such a good treat to have on hand in the fridge! You could also put a packet of Knox gelatin in there for extra collagen. It would be sort of a cross between a custard and a panna cotta. Thanks, Desiree!!
Thanks so much for the reply. I think I am gonna go make two batches. And try everything you just suggested. You are amazing.
Thank you, sounds delicious! If you bring it to a light boil with the egg in it, will they not curdle?
That’s why you temper the eggs first and then stir constantly and you should be fine. And pouring thru the strainer at the end will get rid of any scrambled bits (there are always a few).