One small chilled glass of cooked whole-egg milk punch with cream, vanilla and nutmeg; no spirits or uncooked egg foam.
1 eggChicken eggs
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0.75 cupMilk
15 gCream
10 gSugar
0.5 mlVanilla Extract
0.1 gNutmeg
In a very small heavy saucepan off the heat, whisk the whole egg with all the sugar until blended. Gradually whisk in 80 ml milk. Keep the remaining 80 ml milk and all the cream chilled.
Cook over low heat for 10-15 minutes, stirring constantly across the bottom and corners with a flexible spatula, until the mixture lightly coats a spoon and reaches 71-74 °C throughout. Do not boil or let the egg form curds. Remove from the heat immediately.
Stir in the remaining cold milk, all the cream, vanilla and ground nutmeg. Pour the entire mixture into one clean small jug, cool for 10 minutes, then cover and refrigerate for 120 minutes until thoroughly cold. Stir and serve all the eggnog in one small glass as one portion. No alcohol, raw whipped egg white, extra whipped cream or cookies are included.