Prep 0 mins
Cook 10 mins
I've never had eggnog before, so I thought I'd try some this Christmas. I had always been under the impression that it was served warm, so I was very surprised to read that it was normally served chilled. This didn't sit right with me, so I thought I'd create a warm version and try the leftovers once it had cooled down. Unfortunately, it all disappeared and there were no leftovers! It's like an alcoholic, runny creme anglais. Om nom nom! ( Oh, and sorry about the sugar being in millilitres; I measured it out in a jug rather than weighing it! :-/ ) You know, I always thought this was an American invention, but it appears it has its origins in either England or Europe, depending on which reports you read.
- 300 ml double cream
- 240 ml milk
- 120 ml caster sugar
- 3 eggs
- 75 ml brandy
- 75 ml dark rum
- 1⁄2 teaspoon vanilla essence
- freshly grated nutmeg, to taste
- Gently heat the cream, milk and sugar together in a pan until just simmering.
- Meanwhile, beat the eggs in a large bowl with an electric hand mixer, until very frothy.
- Once the cream mixture is hot, SLOWLY pour it into the eggs, mixing all the while.
- Add the alcohol, vanilla and nutmeg and blend.
- If it's not warm enough, sit over a very gentle bain-marie, mixing constantly, until it reaches the desired temperature.
- Serve with a little nutmeg grated on top.