“Each of us is a little bit of a magician.”
Liquid Gold Eggnog
Ingredients
- 6 large egg yolks
- 100 g granulated sugar (1/2 cup)
- 236 mL heavy cream (1 cup)
- 473 mL whole milk (2 cups)
- 1/2 teaspoon ground nutmeg
- pinch of salt
- 1/4 teaspoon vanilla extract
- ground cinnamon for topping
Instructions
- 1. In medium bowl, whisk yolks and sugar until creamy.
- 2. In medium saucepan over medium-high heat, combine cream, milk, nutmeg, salt. Stir often until mixture reaches a “bare” simmer. Remove from heat.
- 3. Add 1 large spoonful of hot cream-milk mixture to egg mixture, whisking vigorously. Repeat, adding 1 large spoonful at a time, to temper eggs. You may use a small-medium ladle for this, but avoid rushing, otherwise eggs will curdle.
- 4. Once most of the hot cream-milk has been added to eggs, pour mixture back in saucepan. Whisk continuously over medium-low heat, slow-cooking just a few minutes until mixture is slightly thickened (or until it reaches 80C/160F on a thermometer). It will thicken more as it cools.
- 5. Remove from heat and pour through a fine mesh strainer into a glass bottle or other container. Cool slowly at room temperature, cover and refrigerate until chilled. Avoid speeding up cooling, such as opening a window or placing in fridge too soon, otherwise eggs will curdle.
- 6. Once chilled, add vanilla and serve with a sprinkle of cinnamon and fresh whipped cream, if desired.
Notes
Refrigerate up to one week. Also makes a delicious batter for French toast.
