Ingredients:

• 250 ml (1 cup) – Sugar
• 90 ml (6 tbsp) – water, divided
• 2 ml (1/2 tsp) – Lemon juice
• 6 – eggs
• 1 liter (4 cups) – Milk
• 2 ml (1/2 tsp) – vanilla extract
• 1/2 ml (1/8 tsp) – ground Nutmeg
• 1/2 ml (1/8 tsp) – salt
• 175 ml (3/4/cup) – whipping Cream
• 30 ml (2 tbsp) – Almond or hazelnut liqueur, optional
• 15 ml (1 tbsp) – icing Sugar
• To taste – grated Nutmeg

Method:

1. In a medium saucepan, combine sugar, 30 ml (2 tbsp) water and lemon juice. Place remaining 60 ml (4 tbsp) water near stove.
2. Bring sugar mixture to a boil over medium heat, stirring constantly
3. Cook for 5 minutes or until mixture is dark amber in colour. Remove from heat.
4. Gradually and carefully add water to sugar mixture or it may spatter.
5. Stir until sugar mixture is dissolved.
6. In a large bowl, whisk together eggs and milk.
7. Stir in caramel mixture.
8. Cook over medium-low heat for about 12 minutes or until mixture coats back of spoon.
9. Immediately strain through a cheesecloth into a 1.5 litre (6 cup) bowl.
10. Stir in vanilla, nutmeg and salt.
11. Cover and refrigerate until chilled.
12. Just before serving, beat together whipping cream, liqueur, if desired, and icing sugar until soft peaks form.
13. Pour chilled eggnog into 2 litre serving bowl.
14. Fold in whipping cream with whisk. Sprinkle nutmeg on top, if desired.

Recipe courtesy of Sify Bawarchi