Make Ahead
Bourbon-Maple Eggnog
Prep Time: 35 Minutes Start to Finish: 2 Hours 35 Minutes 10 servings
- Custard
- 3 eggs, slightly beaten
- ½ cup real maple syrup
- Dash salt
- 2½ cups milk
- 1 teaspoon vanilla
- Eggnog
- 1 cup whipping cream
- 2 tablespoons powdered sugar
- 2 tablespoons real maple syrup
- ½ teaspoon vanilla
- ½ cup bourbon (4 oz)
- Crisply cooked bacon, finely chopped, if desired
1 In 2-quart saucepan, stir eggs, ½ cup syrup and the salt until well mixed. Gradually stir in milk. Cook over medium heat 10 to 15 minutes, stirring constantly, until mixture just coats a metal spoon; remove from heat. Stir in 1 teaspoon vanilla. Place saucepan in cold water until custard is cool. (If custard curdles, beat vigorously with whisk or electric mixer until smooth.) Cover; refrigerate at least 2 hours but no longer than 24 hours.
2 Just before serving, in chilled medium bowl, beat whipping cream, powdered sugar, 2 tablespoons syrup and ½ teaspoon vanilla with electric mixer on high speed until stiff peaks form. Gently stir 1 cup of the whipped cream and the bourbon into custard. Store covered in refrigerator up to 2 days.
3 Pour custard mixture into small punch bowl. Drop remaining whipped cream in mounds onto custard mixture. Sprinkle each serving with bacon. Serve immediately.
1 Serving: Calories 220; Total Fat 12g (Saturated Fat 7g, Trans Fat 0g); Cholesterol 95mg; Sodium 90mg; Total Carbohydrate 19g (Dietary Fiber 0g); Protein 4g Carbohydrate Choices: 1
Make-Ahead Magic Get to the sipping part more quickly by making the custard portion of this recipe up to 24 hours in advance. Cover and refrigerate until ready to top with whipped cream and serve.
