Mrs. Chan's Tribute to The Sky Dragon
Mrs. Chan would like to introduce a recipe from Helen Corbitt, who used to manage the restaurants for Neiman-Marcus. Her cookbooks and cooking classes are still fondly remembered, collected and used.
Either recipe for EGGNOG will be perfect for the holiday season ahead. It is also appropriate for Sky Dragon since part of the movie is in a "Follies Review" (or Burlesque House) and therefore adult entertainment!
The second version not only requires less alcoholic beverage but it can be substitued by 1 1/2 TO 2 cups of milk.
EGGNOG (For 30)
24 eggs, separated
2 cups sugar
1 quart bourbon
1 pint brandy
1 quarts heavy cream
2 quarts milk
1 quart vanilla ice cream
Beat the egg yolks and sugar until thick.
Add the bourbon and brandy and stir thoroughly.
The liquor "cooks" the eggs.
Add the cream and milk and continue whipping.
Break up the ice cream and add.
Beat the egg whites until stiff and fold in.
Refrigerate if possible for 30 minutes before serving.
Sprinkle lightly with nutmeg.
This is a drinkable eggnog, not too thick, but speaks with authority.
From Helen Corbitt's Cookbook, 1957, pages 296-97.
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Eggnog (makes 3 Quarts)
1 quart milk
1/4 teaspoon salt
1 1/2 cups sugar
3/4 to 1 1/2 bourbon*
1 tablespoon ground nutmeg, divided
1 quart whipping cream
Heat milk in a large saucepan over medium heat.
(Do not boil.)
Beat eggs and salt at medium speed with an electric mixer until thick and pale, gradually add sugar, beating well.
Gradually stir and about one-fourth of hot milk into egg mixture; add to remaining hot milk; stirring constantly.
Cook over medium-low heat, stirring constantly, 25 to 30 minutes or until milk mixture thickens and reaches 160 degrees.
Stir in bourbon, vanilla and 1/4 teaspoon nutmet.
Remove from heat, and cool. Cover and chill up to 2 days.
Beat whipping cream at medium speed with an electric mixer until soft peaks form. Fold whipped cream into silk mixture. Sprinkle with remaining 1/3 teaspoon nutmeg before serving.
*1 1/2 to 2 cups milk may be substituted for bourbon.
Originally called Aunt Kat's Creamy Eggnog in the article by her niece, Jan Moore, in Southern Living, December, 2002.