Traditional Eggnog Recipe (With Rum)

Name: Traditional Eggnog Recipe (With Rum)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6
Cuisine: Québécoise
Ingredients: 3 cups (750 ml) whole milk; 1 cup (250 ml) 35% cream; 3 cinnamon sticks; 1 vanilla bean, split and seeds scraped; 1 tsp (5 ml) ground nutmeg, plus more to garnish; 5 large eggs, whites and yolks separated; ⅔ cup (130 g) sugar; ¾ cup (180 ml) dark rum; Cinnamon sticks

Preparation 20 min
Refrigeration 4 h
Cooking 10 min
Servings 6
Freezing Absolutely

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Ingrédients

3 cups (750 ml) whole milk
1 cup (250 ml) 35% cream
3 cinnamon sticks
1 vanilla bean, split and seeds scraped
1 tsp (5 ml) ground nutmeg, plus more to garnish
5 large eggs, whites and yolks separated
⅔ cup (130 g) sugar
¾ cup (180 ml) dark rum

To serve

Cinnamon sticks

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Preparation

In a saucepan, combine the milk, cream, cinnamon sticks, vanilla bean with its seeds and the nutmeg. Heat over low heat to a gentle simmer, take off the heat and let it infuse for 10 minutes.
In a large bowl, whisk the egg yolks with the sugar until pale and creamy. Keep the whites in the fridge.
Remove the cinnamon sticks and vanilla bean from the milk. Slowly pour a ladle of the hot milk over the yolks, whisking hard, to temper them.
Pour everything back into the saucepan and cook over low heat for 7 to 8 minutes, stirring constantly with a wooden spoon, until the custard coats the back of the spoon. Never let it boil.
Take off the heat and stir in the rum. Let it cool 30 minutes on the counter, then refrigerate for at least 4 hours.
Right before serving, whip the egg whites to stiff peaks in a clean bowl, then gently fold them into the cold eggnog.
Serve in glasses, garnished with a cinnamon stick and a pinch of ground nutmeg.