Paula Deens Eggnog Recipes

DELICIOUS EGGNOG

Steps:

• In a large bowl, add egg yolks and ½ cup sugar, whisk together. In a medium saucepan over medium heat, add milk and warm; be sure not to scald. Ladle some of the warm milk into the egg mixture to temper the eggs.
• Whisk together and transfer the mixture back into the saucepot of the warmed milk, stir with a wooden spoon, until thick or the mixture coats the back of the spoon, about 3 to 4 minutes. Transfer into a clean large bowl. Let cool in the refrigerator or over an ice bath.
• Meanwhile, In the bowl of an electric stand mixer, add egg whites and ¼ cup sugar, beat into soft billowy peaks.
• In another clean bowl of an electric stand mixer, add heavy cream and ¼ cup sugar, beat into soft peaks.
• Fold the whipped cream into the cooled yolk and milk mixture, then fold in the whipped egg whites, following with vanilla and freshly grated nutmeg. Add a dash of bourbon if desired to your glass.
• Serve at your next holiday gathering.

MAMA'S EGGNOG

Steps:

• In a bowl beat the egg yolks with the ½ cup of sugar until thick. In another bowl beat the egg whites with ¼ cup of sugar until thick. In a third bowl beat the cream until thick. Add the cream to the yolk, fold in the egg whites, and add the milk, Bourbon, vanilla, and a pinch of nutmeg if desired. Chill in freezer before serving.
• Serve Eggnog in a large punch bowl.

PAULA DEEN'S EGGNOG

Steps:

• In a bowl beat the egg yolks with the 1/2 cup of sugar until thick.
• In another bowl beat the egg whites with 1/4 cup of sugar until thick.
• In a third bowl beat the cream until thick. Add the cream to the yolks, fold in the egg whites, and add the milk, Bourbon, vanilla, and a pinch of nutmeg, if desired. Chill in freezer before serving.
• Serve eggnog in a large punch bowl.

EGGNOG CUSTARD PIE

Steps:

• Preheat oven to 350 °F.
• On a lightly floured surface, unroll pie crust. Roll pastry into a 12-inch circle. Press pie crust into a 9-inch deep dish pie plate, crimping edges, if desired. Lightly poke holes into the bottom of the dough once it's fitted firmly in the plate.
• In a large bowl, beat sugar and eggs at medium speed with an electric mixer until well combined. Add evaporated milk, water, rum and salt. Beat at low speed until combined. Pour mixture into crust. Sprinkle top of pie with nutmeg and cinnamon. Place pie onto a rimmed baking sheet with a depth of 1/2-inch. Add hot water to baking sheet.
• Bake for about 55 minutes, or until a wooden pick inserted near center comes out clean.
• Cut into desired sizes and garnish with whipped cream and powdered sugar.