1Beat 8 egg yolks with 3/4 cup sugar until light. Meanwhile, scald 2 cups milk and 2 cups heavy cream.
2Beat a little of the hot cream mix into the yolks to temper them, then add rest of the cream to the yolks. Heat in a nonreactive pot until the mixture visibly thickens at about 165°F. Do not boil.
3Remove from the heat and whisk in 1 1/2 teaspoons freshly ground nutmeg, 1/2 teaspoon ground mace, a pinch of ground cloves, 1/4 cup bourbon, and 1/4 cup dark rum. Serve in small punch cups and top with freshly grated nutmeg.
It's the season of presents, ornaments, bright reds and golds. Watch Chef Jayce Baudry channel all that inspiration into his latest creation, the Christmas Present Cake. This is the ultimate holiday table center piece.
If you want to spend more time caroling, and sipping wine instead of hanging in the kitchen, watch Chef Jansen Chan (International Culinary Center). make colored sugar, the easiest way to make basic sugar cookies shine on your holiday table.
The holidays mean it's time for bubbly. Let Wine & Spirit Education Trust (WSET) educator Vanessa Price teach you how to open a bottle properly and safely: without hurting somebody, or ruining that spark.