Prelog by Chef Gosselin: In the mid to late 1980’s I had opportunity to make the acquaintance of Eritza Mireya Vallejo Centeno. We lived in Fayetteville NC and we met on Christmas Eve at a party that I threw in my home. Mireya made her eggnog… it was the best I ever tasted. Her and I were both certified bartenders and obtained our ABC certificate in the same bartenders class (you must have an ABC license to work behind the bar in North Carolina at that time). I worked the bar on and off at Kyoto’s Japanese Restaurant and I do not think Mireya ever took a job in bar tending but she could prep a drink like a pro. Mariuska is Mireya’s daughter-in law … and the rest is history. In 2016 we lost Mireya at a young age and today she is honored by her recipe for an acclaimed party favorite…
1 can sweetened condensed milk
1 same measuring of the can of heavy cream
2 same measuring of the can of milk
6 egg yolks
1/3 cup sugar
3/4 cup whiskey or cognac
1 tsp ground cinnamon
1/2 tsp freshly ground nutmeg
1 tsp vanilla extract
Beat the yolks with sugar very well with electric mixer until color of yolks are pale. Reserve.
In a saucepan, heat milk and when it is hot, pour slowly over the egg yolks, mixing very well. Turn this mixture back to the saucepan. Cook over medium heat, without stop stirring, until the custard is a little thick, but do not allow it to boil. Reserve it until completely cool.
In a blender put the condensed milk, the custard, the heavy cream, the liquor,the spices, and vanilla, and blend until creamy. Serve immediately with a pinch of freshly grounded nutmeg on top