Unlike some versions, this nog is made by cooking the egg yolks with milk and sugar to make a custard, resulting in a rich flavor and silky texture (and eliminating any safety concerns regarding raw eggs).
3 1/2 cups milk
5 large egg yolks
3/4 cup sugar
2 cups heavy cream
1 cup dark rum
1. Prepare an ice-water bath. In a medium saucepan, scald 2 cups milk. Meanwhile, with an electric mixer on medium-high, whisk 5 large egg yolks and 3/4 cup sugar until very thick and pale yellow, 3 to 5 minutes.
2. Add half the scalded milk to the yolk mixture, and whisk until blended. Stir into remaining milk, and cook, stirring constantly, over low heat until it is thick enough to coat the back of a spoon. Remove from heat, and immediately stir in 1 cup heavy cream. Pass the mixture through a sieve into a medium mixing bowl set inRead More »from No-Raw-Eggnog: Make This Extra-Safe, Ultra-Silky Treat