6 large eggs
2 large egg yolks
1/2 cup sugar
2 tablespoons sugar
1/4 teaspoon salt
3/4 teaspoon pure peppermint extract
1 tablespoon pure vanilla extract
4 cups whole milk
15 peppermint candy canes, broken into pieces
1/2 cup heavy cream
Peppermint sticks, for decoration
DirectionsWhisk together eggs, egg yolk, sugar, salt and the extracts in a large saucepan over medium-low heat until combined. Add milk, whisking until mixed fully. Cook on medium, whisking constantly until mixture registers 160 degrees or is thick enough to coat the back of a spoon, usually about 30 minutes. Pour milk mixture through strainers into a bowl. Set bowl in ice-water bath letting cool completely. Transfer to an airtight container, and refrigerate at least 4 hours or up to overnight.
Crush Candy Canes. Sift in strainer to get rid of dust and put in to a dish.
Melt chocolate in bowl. Dip rim of each cup into melted chocolate, then crushed peppermint, refrigerate until set.
Put cream into the bowl and whip on medium speed until stiff peaks form. Fold in custard and combine.
Fill cups with eggnog, sprinkle with crushed peppermint, and garnish with peppermint sticks.
