After many, many attempts at custard based eggnogs, none of which were anywhere near as good as this, I gave up. I nuke the eggs for 20 seconds before cracking them -- this may or may not do anything but in 15 years of holiday parties no one has gotten sick. We just don't feed it to kids, pregnant women, or the very old ... This is a great recipe to make in the kitchen-aid, because you can just walk away while everything beats. -Jennie
1 recipe makes about 2 qts. in volume
6 eggs
2 c. (1/2 lb) confectioner's sugar
1 qt. heavy cream
milk (optional, up to 1 qt)
1/4 - 1/2 c. rum, light, dark, spiced, whatever ...
Separate the eggs and save the whites for something else. Beat the yolks on high until they are very light in color (this will take a few minutes).
Add the confectioner's sugar, and continue beating on high until the mixture is light in color, fairly stiff, and slightly shiny.
Add the heavy cream and beat, starting on slow and gradually increasing the speed, until the mixture is significantly thickened (viscosity is your choice, really).
Add milk if desired (up to 1 qt depending on how you like it and how thick you made it with the cream), and the rum. Taste. Adjust rum as necessary.
N.B. If you are making this in the kitchen-aid, you may want to add 3/4 of the cream, beat until very thick, and then add the rest, as you will be very near the bowl capacity when beating if you add all the cream at one time.