Victorian eggnog
Victorian eggnog
Ingredients/Components
- sugar - 1/2 c
- half and half - 1 c
- whipping cream - 2 c
- ground nutmeg - 1 tsp
- dry sherry - 6 Tbsp
- large egg yolks - 6 item
- additional ground nutmeg - 1 item
How to make victorian eggnog:
Bring cream and half and half to simmer in a large saucepan. Whisk yolks and sugar in a large bowl to blend. Gradually whisk hot cream mixture into yolk mixture. Return mixture to same saucepan. Stir over medium-low heat until mixture thickens and leaves path on back of spoon when finger is drawn across (about 4 minutes). Do not boil. Strain into bowl. Stir in nutmeg and cool slightly. Divide warm or cold mixture among 6 cups or glasses. Stir 1 tablespoon sherry into each. Sprinkle additional nutmeg over each and serve.Can be made 1 day ahead. Cover and chill. If desired, re-warm over low heat, stirring occasionally. Wait to add the sherry until ready to serve.
Recipe categories: Eggs/dairy, Drinks, Punch beverage.
Rating:
Related ingredients:
sugar, eggs, butter, dairy sour cream, can stewed tomatoes, mayonnaise, velveeta cheese, cubed, plus 3 tbsp, slices stale white bread at least 1 day old, zucchini, sliced, peeled and seeded
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