Steamed Christmas Eggnog

Ingredients:

• 3 cups of milk
• 1 large strip of orange zest
• 2 large strips of lemon zest
• 1 vanilla bean, split open with seeds (partially scrape out)
• 4 large egg yolks
• 1/2 cup sugar plus an additional 2 tbsp.
• 2 egg whites
• 2/3 cup light rum
• 2–3 tablespoons bourbon (optional)
• Nutmeg, freshly grated
• Orange and/or lemon zest, finely grated

Preparation:

1. Pour 2 cups of milk into a small saucepan, add both types of zest, vanilla bean, and vanilla seeds. Bring to a simmer over medium heat. Meanwhile, whisk the egg yolks with 1/2 cup of sugar in a small bowl until pale.
2. While whisking continuously, gradually add the hot milk to the yolks. Pour the mixture back into the saucepan and place over medium heat. Stir constantly with a wooden spoon, making figure-8 motions. Continue whisking until the custard thickens slightly (about 2-3 minutes). If you run your finger along the back of a custard-coated spoon, it should leave a non-stick groove. Remove from heat and immediately stir in a glass of milk to lower the temperature of the mixture. Transfer the custard to a large bowl. Cool to room temperature. To speed up cooling, place in a bowl of ice.
3. Fill a saucepan with about 3 cm of water and bring to a gentle simmer over medium heat. Place the egg whites and the remaining 2 tablespoons of sugar in a heatproof bowl. It should be large enough to stand in the saucepan without touching the liquid. Set the bowl over simmering water and whisk the egg whites until the sugar dissolves and the mixture is warm to the touch, about 1 minute. Remove from the heat and beat with an electric mixer until soft peaks form, about 3 minutes. Gently fold the egg whites into the cream. Add the rum and bourbon, cover, and refrigerate until ready to serve.
4. Fill a large punch bowl or pitcher with eggnog. Pour into small cups and garnish with freshly grated nutmeg and zest. The drink is ready.