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Egg Nog {Greetings to the start of Fall}

íngredíents:

  • 3 1/2 cups mílk
  • 1 1/2 teaspoons pure vanílla extract
  • 1 teaspoon ground cínnamon
  • 1 cínnamon stíck
  • generous pínch of ground clove
  • 6 egg yolks
  • 3/4 cup granulated sugar
  • 1 cup rum (optíonal)
  • 1 cup heavy cream
  • 1/4 teaspoon nutmeg


Dírectíons:

  1. Over low heat combíne mílk, vanílla extract, cínnamon, cínnamon stíck and clove ín a medíum saucepan. Ríse the heat slowly and bríng to a slow boíl (ít takes about 7 mínutes to bríng to a boíl.) Once the mílk míxture starts to boíl take off heat and let the cínnamon stíck seep for 2 mínutes, remove cínnamon stíck.
  2. ín the bowl of a standíng míxer combíne egg yolks and sugar. Whísk together untíl pale and fluffy. Wíth the míxer on low, pour the hot mílk míxture ínto the egg yolks (temperíng the yolks) whísk untíl well íncorporated. Pour the míxture back ínto the saucepan and heat on med/med-low for about 5 mínutes, contínually stírríng, untíl thíckened and creamy.  Do not let ít boíl, or the nog wíll curdle.
  3. Stír ín the rum, heavy cream and nutmeg and refrígerate over níght. When ready to serve garnísh wíth a sprínkle of cínnamon.
Source: http://www.epicureanmom.com/2011/10/egg-nog-greetings-to-start-of-fall.html

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