|
Ingredients
:
|
4 cups milk
|
|
12 egg yolks |
|
3/4 teaspoon nutmeg, ground |
|
1+ 3/4 cups sugar |
|
1 teaspoon cinnamon, ground
|
|
4 cups cream |
|
3 cups light rum
|
|
2+ 1/2 teaspoons vanilla essence |
|
5 cloves, whole |
|
|
Directions :
In a saucepan over low heat, blend the
milk, cinnamon, cloves and half a teaspoon of the vanilla
essence.
Keep stirring while mixture heats, and remove from heat
just before boiling point.
In a bowl, mix together the sugar with all those egg yolks.
Make sure you whisk them well so that they're light and
fluffy.
Gently and a little at a time, pour in the milk mixture
while continuing to whisk.
Transfer mixture back into your saucepan over a medium
heat while continuing to stir.
Keep stirring until your eggnog mixture starts to resemble
custard.
Never let the mixture to reach boiling point!!
Pour and strain the mixture into a jug, making sure to
remove the cloves.
Stand jug in the fridge for an hour or two.
Gently stir in the cream, light rum, remaining vanilla
and ground nutmeg.
Put back into the fridge overnight.
Serve in cups with a little extra ground nutmeg, cinnamon
or baking cocoa sprinkled lightly on top.
Serves: 8
|
|
|