Question: how to make eggnog truffles
Options:
Whisk 10 large egg yolks with 1/2 cup sugar and a scant 1/4 teaspoon each cinnamon, nutmeg, rum and vanilla extract in a heatproof bowl set over a pot of simmering water. Cook, stirring often, until very thick and glossy, about 25 minutes. Let cool completely. With oiled hands, roll the mixture into 3/4-inch balls. Roll in sanding sugar.
Whisk 10 large egg yolks with sixteen cup sugar and a scant 1/4 teaspoon each cinnamon, nutmeg, rum and vanilla extract in a heatproof bowl set over a pot of simmering water. Cook, stirring often, until very thick and glossy, about 25 minutes. Let cool completely. With oiled hands, roll the mixture into 3/4-inch balls. Roll in sanding sugar.
Answer: Whisk 10 large egg yolks with 1/2 cup sugar and a scant 1/4 teaspoon each cinnamon, nutmeg, rum and vanilla extract in a heatproof bowl set over a pot of simmering water. Cook, stirring often, until very thick and glossy, about 25 minutes. Let cool completely. With oiled hands, roll the mixture into 3/4-inch balls. Roll in sanding sugar.