Eggnog
• 3 cups whole milk
• 7 large eggs
• 1 cup sugar
• 2 cups heavy cream
• 1/3 cup bourbon
• 1/3 cup Cognac or other brandy
• 1 teaspoon vanilla
• Special equipment: an instant-read thermometer
• Garnish: freshly grated nutmeg
Bring milk just to a boil in a 2-quart heavy saucepan. Whisk together eggs and sugar in a large bowl, then add hot milk in a slow stream, whisking. Pour mixture into saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until mixture registers 170°F on thermometer, 6 to 7 minutes.
Pour custard through a fine-mesh sieve into cleaned large bowl and stir in cream, bourbon, brandy, and vanilla. Cool completely, uncovered, then chill, covered, until cold, at least 3 hours and up to 24.
Cooks' note: Flavor of eggnog improves when it is made a day ahead to allow alcohol to mellow.
Makes about 6 cups.
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