On Fri 30 Dec 2005 08:12:05p, Thus Spake Zarathustra, or was it Puester?

> Wayne Boatwright wrote:
>>
>> When I make homemade eggnog I use a typical recipe of milk, heavy
>> cream, eggs, sugar, etc., at the end beating the egg whites and folding
>> them in.
>> Still, it's not as thick as the commercial stuff.
>>
>> Any suggestions on how to make it thicker, like the commercial stuff?
>>
>
> Beat the egg whites quite stiff before folding.
> Also whip the cream before folding it in.
>
> The best eggnog I've ever had was years ago, made
> by my sister-in-law from a NY Times cookbook recipe,
> before the days of salmonella scares. It was so thick
> you could stand a spoon in it.
>
> I just found this in my NYT cookbook:
>
> Eggnog (about 40 punch cup servings)
>
> 12 eggs, separated
> 1 c granulated sugar
> 1 c bourbon
> 1 c cognac
> 1/2 tsp salt
> 3 pints (6 cups) heavy cream
> grated nutmeg
>
> With an electric mixer, beat the egg yolks with the sugar until thick
> and lemon colored. Slowly add bourbon and cognac while beating at low
> speed. Chill several hours.
>
> Add salt to the egg whites and beat until almost stiff, or until they
> form peaks that bend slightly. Whip the cream until stiff. Fold
> whipped cream into the yolk mixture, then fold in beaten whites.
> Chill one hour.
>
> When ready to serve, sprinkle top with freshly grated nutmeg. Serve in
> punch cups with small spoons. If a thinner eggnog is desired, add one
> or two cups of milk to the yolk mixture.
>
> gloria p

Thank you, Gloria! I think the answer is in this recipe, notably the
ratio of eggs to liquid and the use of all heavy cream. I will make this
tomorrow. I'm not too afraid of salmonella, but I can also get
pasteurized eggs.

--
Wayne Boatwright *¿*
__________________________________________________ ________________
And if we enter a room full of manure, may we believe in the pony.