I’ve just made a batch of Eggnog for Christmas Eve and it’s now chilling in the fridge for the next 24 hours. To me, in Australia, it is far too hot at this time of the year to make an eggnog that is not served really icy cold. For the last couple of years I have used Serge Dansereau’s recipe from his book Summer Food . What I particularly like about this version is that the eggs are cooked ( traditionally they are not) which makes it a richer mixture that will keep in the fridge for a week.
Classic Eggnog
Print RecipeIngredients
- 6 large eggs
- 250 g caster sugar
- pinch ground cloves
- pinch ground cinnamon
- 1 tsp natural vanilla extract
- 500ml milk
- 300ml pouring cream
- 125ml dark rum ( I used 250ml )
- 100ml brandy
- freshly grated nutmeg to serve
Instructions
Beat the eggs, sugar and cloves together until pale and creamy, then set aside.
In a saucepan, heat up the milk, vanilla and cinnamon until near boiling point. Don't let it boil.
Add about 1/3rd of the milk to the egg mix, whisk quickly.
Add this egg mix back into the remaining milk in the pan and mix well.
Cook gently over medium heat, stirring all the time, for about 3 minutes or until the mixture thickens. Do not boil.
Cool over an ice bath.
When cool, add the pouring cream, rum and brandy. Taste and adjust to your palate. I used more rum than the original recipe.
