6 large eggs, 2 yolks (separate)
1/2 cup, 2 tablespoons of sugar
1/4 teaspoon of salt
4 cups of whole milk
1 tablespoon of vanilla extract
1/2 teaspoon of grated nutmeg
Additional grated nutmeg for garnish
Method of Preparation:
1.Combine eggs, egg yolks, sugar and salt in a pan, whisking until mixed well.
2.Continue whisking while pouring milk in a slow, steady stream until completely incorporated.
3.Strain mixture through a fine sieve into a bowl.
4.Add vanilla extract and nutmeg, stir to combine.
5.Refrigerate this egg custard mixture to chill at least for 4 hours. Serve eggnog in cups or glasses and garnish with a sprinkle of nutmeg.
(The recipe has been shared by Executive Chef Rahul Dhavale)