Creamy Eggnog Recipe
Extremely smooth, rich and creamy Eggnog you will make every Christmas. Like nothing out of a carton, never buy store-bought eggnog again! A sinful seasonal treat well-worth the work. The best part? It just gets richer and creamier as it sits in the refrigerator.Use rum, bourbon, cognac or your c...
Foto: Cafe DelitesBahan-bahan
- 3 cups milk
- 2 cups heavy cream ((thickened cream))
- 2 1/2 teaspoons pure vanilla extract
- 1 teaspoon ground cinnamon
- 3/4 teaspoon fresh grated nutmeg
- 5 eggs (separated)
- 1/2 cups white granulated sugar
- 1/2 cup rum
Langkah-langkah
In a saucepan over low-medium heat, combine the milk, cream, vanilla, cinnamon, and nutmeg. Bring just to a gentle boil, then remove from heat and let it steep to infuse the flavors.
In a large bowl, beat the egg yolks and sugar until pale and thick. Gradually whisk in the hot milk mixture, about ½ cup at a time, to avoid scrambling the eggs. Once fully incorporated, stir in the rum.
Pour the mixture back into the saucepan and cook over medium heat, stirring constantly for 2 to 3 minutes until it thickens slightly. Remove from heat, let cool to room temperature, then refrigerate overnight or up to 3 days.
Before serving, beat egg whites until soft peaks form and gently fold into the chilled eggnog. Alternatively, top each glass with a dollop of whipped cream. Serve cold with a dusting of nutmeg or cinnamon.
Memuat komentar...