• Ingredients: 33
  • Serves: 30

Bourbon eggnog with eggs, separated, superfine sugar, cracked ice, quart heavy cream, quart milk, quart bourbon, nutmeg.

Ingredients

Caramel ganache

  • 1 cup plus 2 tbsps. unsalted butter, room temperature

Cake

  • 2 cups cake flour
  • 2 tsps. baking powder
  • 1 tsp. salt
  • 1 cup unsalted butter, room temperature
  • 1 1/4 cups golden brown sugar, divided
  • 4 large eggs, separated
  • 2 tsps. vanilla extract
  • 1 cup sweetened chestnut spread** with vanilla
  • 1/4 cup whole milk

Brandy syrup

  • 1/4 cup brandy
  • 2 tbsps. golden brown sugar
  • 24 jarred peeled whole chestnuts**; 12 coarsely chopped, 12 left whole

Glaze

For cutting and dredging

  • About 1/4 cup confectioners’ sugar, for dusting the cutting board
  • 1/2 cup cornstarch sifted together with 1 cup confectioners’ sugar

For final assembly and decoration

  • Assorted nonpoisonous flowers

Berry compote

Directions

  1. Step 1 Beat the egg yolks with the sugar until thick. Set the container in a large bowl filled with cracked ice.

    For this step you will need

  2. Step 2 In a separate bowl, beat the cream until stiff and fold gently into the eggnog. Grate nutmeg on top and serve in 4-ounce punch glasses.

    For this step you will need

Nutrition information

Calories 269 Carbohydrates 12 g (4%)
Fat 15 g (23%) Protein 4 g (8%)
Saturated Fat 8 g (42%) Sodium 54 mg (2%)
Polyunsaturated Fat 1 g Fiber 0 g (0%)
Monounsaturated Fat 4 g Cholesterol 121 mg (40%)