Holiday Eggnog
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Appears in Cook's Illustrated November/December 1997, America's Test Kitchen TV
A custard base provides well-rounded, creamy flavor, and a technique that combines the milk and eggs in several stages yields an ultrasmooth texture.
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WHY THIS RECIPE WORKS
We wanted a rich eggnog recipe with a relatively thick, creamy texture. Starting with a standard custard recipe (six eggs to 4 cups milk to 1/2 cup sugar), we tinkered around to find improvements. To enhance the custard's flavor and richnes...
