Madison
Ingredients
Method
1.Place milk in a saucepan. Heat almost to the boil then set aside.
2.Beat egg yolks with caster sugar until pale and thick. Slowly add hot milk, whisking until smooth.
3.Transfer mixture to a clean saucepan and stir constantly over low heat until it has thickened and coats the back of a wooden spoon.
4.Allow to cool slightly the stir in the bourbon, Baileys and vanilla extract.
5.Whisk cream until soft peak form, then fold into eggnog mixture. Stir until smooth. Transfer eggnog to refrigerator until ready to serve.
6.To serve, ladle portions into small glasses and sprinkle with nutmeg.
If you prefer, a sprinkling of cinnamon can be used in place of the fresh nutmeg.
Note
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