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Learn something new every day! I like eggnog, but a vanilla flavored sweetened custard drink doesn't sound immediately appealing. Does it taste like melted ice cream?
Learn something new every day! I like eggnog, but a vanilla flavored sweetened custard drink doesn't sound immediately appealing. Does it taste like melted ice cream?
I guess it tastes like melted frozen custard (like Culver's), which isn't a BAD thing. I just so much prefer eggnog!
How can a store run out of eggnog? It's a carton of eggs, a box of milk, a carton of whipping cream, some sugar and a few spices.
Take six egg yolks, crack them into a bowl. Add about a quarter to a half cup of sugar and beat them until they are light yellow. (I prefer the quarter cup sugar, most North American desserts are way too sweet).
Set that aside and then put two cups of milk and one cup of the sweet whipping cream along with about a half teaspoon of nutmeg, a dash of vanilla or part of a vanilla bean (take that out later if you use the whole bean) and a bit of salt (just a pinch) into a sauce pan. Medium to medium high heat, bring it to a bare simmer whisking while you do.
Then whisk about a quarter cup of the hot mix into the blended egg mix. Do it again and keep adding the hot mix until most of it is in with the eggs, then pour it all back into the pan and bring it back up to a simmer or until it thickens just a little. Around 160 degrees if you're using a thermometer.
Then put it in a covered pitcher in the 'fridge and let it cool. You can whip the egg whites with some sugar or whip the rest of the whipping cream to put on top of the eggnog. Also, if it gets too thick, whip in some milk to thin it down. Add a bit of cinnamon when serving if you like.
If you make it yourself, you can have eggnog when ever you want.
Heavy cream has been out of stock in many of the grocery stores for quite a while. Wonder if that has something to do with the eggnog shortage?
I don't think there's a "shortage" at my grocery store, but -- like the Little Debbie Christmas cakes -- it's a seasonal and limited edition item that they stock only so many of and don't reorder more. Granted, their supply SHOULD last through the holidays, but they obviously underestimated. And boiled custard also contains heavy cream, so...
How can a store run out of eggnog? It's a carton of eggs, a box of milk, a carton of whipping cream, some sugar and a few spices.
Take six egg yolks, crack them into a bowl. Add about a quarter to a half cup of sugar and beat them until they are light yellow. (I prefer the quarter cup sugar, most North American desserts are way too sweet).
Set that aside and then put two cups of milk and one cup of the sweet whipping cream along with about a half teaspoon of nutmeg, a dash of vanilla or part of a vanilla bean (take that out later if you use the whole bean) and a bit of salt (just a pinch) into a sauce pan. Medium to medium high heat, bring it to a bare simmer whisking while you do.
Then whisk about a quarter cup of the hot mix into the blended egg mix. Do it again and keep adding the hot mix until most of it is in with the eggs, then pour it all back into the pan and bring it back up to a simmer or until it thickens just a little. Around 160 degrees if you're using a thermometer.
Then put it in a covered pitcher in the 'fridge and let it cool. You can whip the egg whites with some sugar or whip the rest of the whipping cream to put on top of the eggnog. Also, if it gets too thick, whip in some milk to thin it down. Add a bit of cinnamon when serving if you like.
If you make it yourself, you can have eggnog when ever you want.
This sounds like an absolutely delicious solution to the Op's quest for eggnog. Yum!
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