Eggnog with Orange and Lemon Zest

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This eggnog is made like a custard, cooked over heat until it is perfectly smooth and the consistency of softly whipped cream. To guard against overcooking, use an instant-read thermometer to judge when the custard is ready.
Makes about 8 cups or 10–12 servings
12 large egg yolks
3/4 cup plus 2 tablespoons sugar
1 teaspoon freshly grated nutmeg, plus more for garnish
Grated zest of 1 orange
Grated zest of 1 lemon
2 cups whole milk
3 cups heavy cream
1/2–3/4 cup dark rum, cognac, or bourbon (optional)
Adapted from Williams-Sonoma's "American Christmas: Inspired Recipes, Gifts, and Ideas for Holiday Entertaining." Copyright by Weldon Owen Inc. and Williams-Sonoma Inc. Photographs by Jim Franco.

Source: , American Christmas (Williams-Sonoma Seasonal C...

Step 1

In a large, heavy saucepan, whisk together the egg yolks, 3/4 cup sugar, 1 teaspoon nutmeg, and citrus zests. Stir in the milk and 2 cups of the cream. Place over low heat and cook, stirring constantly with a rubber spatula, just until the mixture thickens enough to coat the spatula and a finger run along its length leaves a track, or an instant-read thermometer reads 160°F, about 20 minutes.

Step 2

Immediately remove from the heat and strain through a sieve into a pitcher or bowl. Cover and refrigerate to chill thoroughly, about 1 hour.

Step 3

Just before serving, in a bowl, whip the remaining 1 cup cream with the 2 tablespoons sugar until soft peaks form. Pour the chilled custard into a punch bowl and stir in the liquor, if using. Dollop the whipped cream on top and sprinkle with nutmeg.

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