I found this recipe on the blog of Lauren Allen – Tastes Better from Scratch – and it is as good as it is dense in calories.
Eggnog being a family tradition for both Christmas and Christmas in July, eggnog isn’t a thing in Australian supermarkets in July. (I’m sure many would argue that eggnog is not a thing full stop in Australia, though I conceded a long-time ago and we now celebrate Halloween.)
Availability not withstanding, store-bought eggnog is also pretty average, no matter how much Captain Morgan’s Spiced Rum and nutmeg you add.
And so enter stage left Lauren Allen with this 307 calorie-per-serve cream bomb (and that’s before rum!). (I have slightly adjusted the method of the recipe.)
Firstly, it is amazing. It’s like comparing proper Italian pizza to Dominos.
Which means the calories are worth it.
Especially as it is only once (or maybe twice) a year.
I am mainly putting this recipe here as a reference for myself, though you could do a whole lot worse than to add it to your annual repertoire.
It is after all, the best day of the year and this is celebrating!
6 large egg yolks
1/2 c caster sugar
1 c heavy whipping cream
2 c milk
1/2 tsp ground nutmeg
Pinch of salt
1/4 tsp vanilla extract
Ground cinnamon, for topping
Enough spiced rum to take of the edge of Christmas morning!
- Whisk the egg yolks and sugar together in a medium bowl until light and creamy.
- In a saucepan over a medium-high heat, combine the cream, milk, nutmeg and salt. Stir often until mixture reaches a bare minimum.
- Add a big spoonful of the hot milk to the egg mixture, whisking vigorously. Repeat, adding a big spoonful at a time, to temper the eggs.
- Once most of the hot milk has been added to the eggs, pour the mixture back into the saucepan on the stove.
- Whisk constantly for just a few minutes, until the mixture is just slightly thickened (or until it reaches 70c). It will thicken more as it cools.
- Remove from the heat and stir in the vanilla and rum. Pour the eggnog through a fine mesh strainer into a jug and cover with plastic wrap.
- Refrigerate until chilled. It will will thicken as it cools. Serve with a sprinkle of cinnamon or nutmeg. (Will last a week in the fridge, though trust me, it wont last until Boxing Day.)