Narsai David is the KCBS Food and Wine Editor. He has been a successful restaurateur, chef, TV host, and columnist in the Bay Area spanning four decades. You can hear him Saturdays at 10:53am, 12:53pm and 4:53pm, and at 2:53am Sunday on KCBS All News 740AM and 106.9FM.
SAN FRANCISCO (KCBS) — If you’re looking to make the “best eggnog ever” KCBS’s Food and Wine editor Narsai David refers to Bill Larimore’s recipe.
Larimore was one of the founders of the Berkeley Wine & Food Society and his nog was always a hit at his annual holiday party.
David has made some modifications in to the original version and said if you don’t want to make it an alcoholic occasion, that you can easily substitute apple juice in place of the liquor.
Also, due to the risk of salmonella in modern eggs, David has cooked the eggs (with the milk) into custard and floated whipped cream on top. In the original version, the egg yolks and cream were in the bowl and whipped egg whites were floated on top.
Narsai’s Safe Eggnog
Yield: One gallon or
1 dozen eggs
1 lb box powdered sugar
1 qt milk
1 pt bourbon*
1 pt brandy or rum*
1 qt whipping cream
*Note: For a non alcoholic drink, substitute 4 cups apple juice for the liquor.
Crack eggs into a 3-4 quart heavy pot. Whisk well and add sugar. Continue whisking as you add 2 cups of milk. Cook over medium heat, constantly stirring, until temperature of mixture reaches 160 degrees fahrenheit. It will thicken into a sauce-like consistency and coat the back of a spoon. Be sure to stir constantly and remove immediately when temperature is reached. Otherwise, it will set up into custard. Transfer it into another bowl and chill in a refrigerator.
To serve: Pour cooked mixture into punch bowl. Mix in remaining milk and liquor or juice. Whip cream to soft peaks and float on top of punch bowl. Grate fresh nutmeg over. Serve in punch cups being sure to include some of the whipped cream floating on top.
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