Click on link to watch Edie in a scene from
John Waters "Pink Flamingos" http://www.youtube.com/watch?v=aQ43Zws-Dso
6 | large eggs |
2 | large egg yolks |
1/2 | cup sugar |
1/4 | teaspoon table salt |
4 | cups whole milk |
1 | cup brandy , bourbon, or dark rum |
1 | tablespoon pure bourbon vanilla extract ,plus seeds from 1 fresh split vanilla bean(optional) |
1/2 | teaspoon nutmeg , plus extra for garnish |
3/4 | cup heavy cream , chilled finely crushed peppermint candies 10-12 Pink Flamingo drink stirrers to garnish |
1. Whisk the eggs, yolks, sugar, and salt together in a large saucepan. Slowly whisk in the milk until well combined. Cook the mixture over low heat, stirring constantly, until the mixture is thick enough to coat the back of a spoon and registers 180 degrees on an instant-read thermometer, about 25 minutes.
2. Strain the egg mixture into a large bowl and stir in the liquor, vanilla and vanilla seeds(if using), and nutmeg. Cover tightly with plastic wrap and refrigerate until well chilled, about 3 hours.
3. Just before serving, whip the cream to soft peaks. Gently fold the whipped cream into the egg mixture, using a rubber spatula, until incorporated. Sprinkle with nutmeg before serving. Garnish each cup with a dusting of finely crushed peppermint candies if desired and a pink flamingo drink stir.
To Make Ahead
Once transferred to the refrigerator to chill, the custard can be held, covered tightly with plastic wrap, for up to 2 days before proceeding with step 3. After folding in the whipped cream, the eggnog must be served within 30 minutes.
