Egg Nog

Posted in - Recipes on December 16th 2013 1 Comments

Tempted to understand why eggnog is part of Christmas in America (and maybe somewhere else – I don’t know…), I made some. It was delicious in a foaming custardy rummy overindulgent way. My next post will be for eggnog bread and butter pudding so if you have leftover, you can always indulge again.

A Canadian friend said this recipe is much lighter than the eggnog he remembers.

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8 – 10 egg yolks (we had a couple of double yolkers so if your eggs are small, add more yolk)
125g vanilla sugar or caster sugar
2 cloves
half a cinnamon stick
1 litre whole milk
100mls double cream
120mls rum or brandy
White of two eggs whipped to medium peak
nutmeg

1. Put the yolks in a bowl and beat them with the sugar until they are light, pale in colour, and creamy.
2. Put the milk in a pan with the cinnamon and cloves. Heat gently and then set aside for half an hour or so to infuse.
3. Pour the milk onto the egg yolk mixture slowly, beating in all the time. If it is hot, pour it from a height and it will cool as it descends.
4. Transfer it to a pan over a low heat and stir patiently until it thickens to coat the back of a wooden spoon. If you run out of patience then put it in the microwave on the lowest heat possible for a minute, stir, another minute and so on until it coats the back of a wooden spoon. Do not do it this way if you will be very upset if it curdles as it is more of a risk. Using either method, you may possibly rescue it by sieving it.
5. Allow it to cool and put it in the fridge.
6. Add the rum or brandy and the cream. You may like more alchohol.  Or if for children or you prefer, miss it out completely.
7. Before serving, whisk up the egg whites and fold in gently. You may like to add more than 2 whites, depending on how light and airy you would like it. The lightness of the whites is what ‘makes’ the eggnog – don’t miss it out.
8. Sprinkle with nutmeg and serve.

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