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Bobby Deen here and happy holidays.
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Hard to believe it, but they're here already.
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So we're going to make some appropriate dishes.
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And not only that, we're making dishes
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that come from my cookbooks.
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Me and my brother together recipes, from the road.
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And today we're going to make an eggnog and.
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Okay, I can already hear it.
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Some of you hate eggnog.
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And some of you went, Whoa, I love eggnog
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and put as much bourbon in it as you can.
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Okay, so we're going to make eggnog,
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but with no bourbon, Right. So how do you start?
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We start with egg yolks
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Two very simple ingredients.
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But this goes ahead. Goes. This goes ahead.
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This tells you already
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that this is not going to be a not my mama's meals recipe.
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This is not going to be light.
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This is going to be full throttle, heavy eggnog.
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to mix together, whisk together sugar and egg yolks.
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And if you're wondering that six egg yolks
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cup of sugar or excuse me, a half cup of sugar, sorry.
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Have a cup of sugar and I've got some milk.
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Warming on the stovetop over here.
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I'm not going to scald that or boil it.
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I just want to get it warm.
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Let's see. yeah. Perfect.
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So I'm going to go ahead and turn that off
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because it's nice and warm.
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You can see that it's steaming.
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And I'm going to ladle a little bit of my
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milk in to temper my eggs.
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So we don't end up with scrambled
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eggs, whisk, whisk, whisk.
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Just go ahead and warm up my eggs.
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Let those two things marry.
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everything back into the milk on the stove top.
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And this is the beginning of our eggnog.
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When I was growing up, our eggnog came out of a carton
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from the grocery store.
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And I'm telling you what? I remember
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chugging it right out of the container, oof.
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And you should see some pictures of me from that time.
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A little bit husky, you might say.
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All right, So I've tempered my eggs
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and I've add them back into the sauce,
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and it's going to have to cook for a few minutes,
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maybe six or 8 minutes, until it's starting to thick,
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thickened a little bit and maybe sort of
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stick to the whisk or the spoon.
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So we'll take a little break and then we'll come right back.
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So our milk and egg yolks
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has begun to thicken. I'm going to go ahead
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and take it out of the saucepan and into a
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and straight into an ice bath to cool.
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Wonderful. So we'll let that begin to cool.
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It'll take a few minutes and we'll come right back.
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The next step for the eggnog is six egg whites
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into our stand mixer.
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And we're just going to
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beat this into soft peaks.
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So we'll get this started and then
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we'll take a little break and we'll come right.
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So we've got three different things going on here.
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This is my egg yolks and milk that we cooked on the stovetop.
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I've got some whipped cream that I'm going to fold into it.
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good old homemade whipped cream.
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I could sit down with a spoon in a quiet room
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and probably eat every bit of that if I tried.
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And so we talk about this a lot.
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I'm going to fold this in.
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So it's important to know how to fold
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when you're preparing dishes so you can beat things
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into oblivion. That is beautiful.
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Whipped cream, nice you know, beautiful.
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And also, Bobby let him know that the whipped cream was
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heavy whipping cream and a fourth of a cup of sugar.
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And I just went ahead and mixed it for us.
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I just wanted to know whether whipped cream was already ready.
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So I'm folding in the whipped cream.
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Do you want me to say what you just said?
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I think everyone's heard them now.
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Thank you, Teresa, for the clarification.
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So our whipped cream into our
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milk and egg yolk mixture.
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And then to that, I've got my egg whites with sugar.
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I'm going to fold that in. And also look at that.
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boy, that looks like meringue.
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Beautiful. Beautiful.
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You will fold all of this
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Come and get it everybody!
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All right, Mom. So we had to.
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We had to rescue our eggnog with a little extra milk.
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Yeah, it just got so thick, son.
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And you want to have some liquid it so.
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I’d put a little more.
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And, you know, Mama always put this in so she made it.
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Put it in the freezer. You get it ice cold.
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the bourbon that she put in, and it wouldn't freeze.
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Right. So we didn't add any bourbon.
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This is the nonalcoholic version.
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This is this is, your children can't drink.
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That's right. Little vanilla.
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Thanks, Mom, for your help. You're welcome.
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A little fresh nutmeg. This looks so nice.
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It is really, really thick and delicious looking.
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And like my mom said,
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we will put it in the freezer, I think, for a few minutes.
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But I will. I will give it a little taste
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or I put it in the freezer.
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That beats the stuff you get off the shelves
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at the grocery store any day of the week.
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So a few minutes in the freezer to make sure that it's
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nice and cold and then we'll serve.
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You know, man, look at that.
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You know, I was a barista. Did you?
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When you know what else would be good on that?
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Maybe a little chocolate shave and.
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But we'll stick with what we got.
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And does that look good?
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So good. So simple. Delicious.
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Old fashioned eggnog for you. Merry Christmas, everybody.
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Hey, y'all, it's Paula Deen.
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Now, if you enjoyed this video, be sure to like it
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and click the subscribe button as well as the notification
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and bail to be alerted when I post a video.
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Love and Best Dishes Y'all.
