Gaby Mlynarczyk, Birch, Los Angeles
This isn’t some roll-off-your-couch-and-slap-it-together Eggnog. No, no, no. You’ve got to put in the work to make this delicious take on the yuletide treat. But when you make it in a big batch (this recipe serves 6-8 people), it’ll be well worth the time.
4 eggs, whites and yolks separated
⅓ c. sugar, plus 1 tbsp.
½ pint whole milk
1 c. heavy cream
½ pint panettone infused brandy (sous vide infuse 1 large panettone into 1½ bottles of brandy 55 degrees for 1½ hours)
3 oz. madeira or sweet marsala
1 tsp. freshly grated nutmeg
Beat the egg yolks until they lighten in color. Gradually add the ⅓ c. sugar and continue to beat until it is completely dissolved. Add the milk, cream, brandy, madeira and nutmeg and stir to combine.
Place the egg whites in a bowl and beat to soft peaks. gradually add the 1 tablespoon of sugar and beat until stiff peaks form.
Gently whisk the egg whites into the cream mixture. Chill and serve.