Butterscotch Eggnog

1. 1

   heat the milk to a slow boil in a medium saucepan.

2. 2

   in a large bowl, whisk the yolks and brown sugar until thick.

3. 3

   whisking constantly, pour the milk into the egg mixture.

4. 4

   whisk in the salt.

5. 5

   return the mixture to the pot over medium heat.

6. 6

   cook, stirring, constantly until thick enough to coat the back of teh spoon.

7. 7

   strain into a bowl and cool to lukewarm before adding vanilla.

8. 8

   beat the cream until soft peaks form and fold into custard.

9. 9

   add brandy and bourbon.

10. 10

    garnish with nutmeg.

* Per serving · 4 servings · Values may vary.

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