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The festive season brings with it a host of delectable treats, and among them, eggnog stands out as a classic and comforting beverage. This rich, creamy concoction, often associated with...
mostra di più- 6 large eggs, separated
- 1 cup granulated sugar
- 2 cups milk
- 1 cup heavy cream, divided
- 1 cup brandy or rum (optional)
- 1 teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon
- In a large bowl, whisk together the egg yolks and sugar until light and fluffy.
- In a separate saucepan, heat the milk over medium heat until just simmering. Gradually whisk the hot milk into the egg yolk mixture.
- Return the mixture to the saucepan and cook over low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon, about 5-7 minutes. Do not allow to boil.
- Remove the saucepan from the heat and stir in 1 cup of heavy cream, brandy or rum (if using), nutmeg, and cinnamon.
- In a separate bowl, whip the egg whites until stiff peaks form. Gently fold the whipped egg whites into the eggnog mixture.
- Fold in the remaining ½ cup of heavy cream.
- Refrigerate the eggnog for at least 4 hours or overnight to allow the flavors to meld.
- Serve chilled, garnished with a sprinkle of nutmeg or cinnamon, if desired.
The festive season brings with it a host of delectable treats, and among them, eggnog stands out as a classic and comforting beverage. This rich, creamy concoction, often associated with...
mostra di più- 6 large eggs, separated
- 1 cup granulated sugar
- 2 cups milk
- 1 cup heavy cream, divided
- 1 cup brandy or rum (optional)
- 1 teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon
- In a large bowl, whisk together the egg yolks and sugar until light and fluffy.
- In a separate saucepan, heat the milk over medium heat until just simmering. Gradually whisk the hot milk into the egg yolk mixture.
- Return the mixture to the saucepan and cook over low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon, about 5-7 minutes. Do not allow to boil.
- Remove the saucepan from the heat and stir in 1 cup of heavy cream, brandy or rum (if using), nutmeg, and cinnamon.
- In a separate bowl, whip the egg whites until stiff peaks form. Gently fold the whipped egg whites into the eggnog mixture.
- Fold in the remaining ½ cup of heavy cream.
- Refrigerate the eggnog for at least 4 hours or overnight to allow the flavors to meld.
- Serve chilled, garnished with a sprinkle of nutmeg or cinnamon, if desired.
Informazioni
Autore | QP-2 |
Organizzazione | William Corbin |
Categorie | Gastronomia , Storia , Casa e giardinaggio |
Sito | - |
corboo@mac.com |
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