Brandy Eggnog



12 eggs, separated

6 cups milk

1 3/4 cups sugar

1 teaspoon vanilla essence

2 cups heavy cream

1 cup + 2 tablespoons of Richelieu brandy (or more)

A pinch of salt

Nutmeg for garnish


In a bowl, whisk together egg yolks and 1 cup of sugar

until pale yellow and thick – about 2 minutes.

Bring milk, vanilla essence and a pinch of salt to a simmer.

Remove from heat. Whisking constantly, slowly pour 2 cups 

hot milk mixture into yolks. Cook over medium, stirring 

constantly with a wooden spoon  – about 3 minutes.

Let it cool, stirring occasionally – about 20 minutes.

Cover and refrigerate the eggnog base until chilled

about 1 hour.

Whisk the brandy and cream into the chilled eggnog base. 

In another large bowl, using an electric mixer, beat the 

egg whites. Gradually add 3/4 cup sugar and beat on high 

until stiff peaks form. Gently fold whites into the eggnog 

base until blended. Pour into individual glasses,

dust with nutmeg and serve.