THE FESTIVAL CARNET
Cooked Vanilla Christmas Eggnog
An alcohol-free homemade eggnog, prepared with a cooked and cooled egg base, then flavored with nutmeg.
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eggnog is a creamy drink with eggs, milk and cream. Here, cook the whole base before cooling it: the eggs are not added raw in the glasses. A thermometer makes this step much more reliable than the observation of foam.
The recipe does not contain rum or brandy. Vanilla and a small pinch of nutmeg are enough for the party scent. The result should remain to drink, more fluid than a dessert cream; serve four small portions very cool after at least two hours of refrigeration.
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The preparation step by step
Prepare for cooling
Fill a large bowl with cold water and ice cubes. Place a clean pitcher and a strainer next to it: the base will have to be cooled as soon as it is cooked.
Separate the eggs
Break each egg in a cup and separate the yolk and the white. Gather the four yolks in a bowl. Reserve the whites in the refrigerator for another cooked recipe.
Mixing the sugar
Pour the 50 g of sugar on the yolks. Whisk immediately one minute: the mixture should become more homogeneous and slightly lighter, without trying to form a very firm foam.
Prepare the vanilla
Split the half vanilla pod along its length. Scratches its seeds with the back of the knife. Put seeds and pod in the pan with 500 ml of milk and 150 ml of cream.
Heat up dairy products
Heat over medium heat until the mixture smokes slightly, without boiling. Stir the bottom with a spatula to prevent a skin from forming and attaching.
Loosen the egg yolks
Remove the pod. Gradually pour about a third of the warm milk over the sweetened yolks, constantly whipping. Then pour this mixture back into the saucepan with the remaining milk.
Cuis while stirring
Heat on low heat and stirs continuously by drawing eight, scraping the bottom and angles. Measure the temperature at the heart of the liquid, without pressing the probe on the metal.
Reach the cooking mark
Bring the base to 75 °C, then immediately remove it from the heat. Do not boil it: the yellows could form lumps. The base slightly covers the spatula but remains liquid.
Filter and Cooled
Pour through the strainer into the pitcher. Add the pinch of nutmeg, stir, and then put the pitcher in the ice bath. Stir regularly until the drink is cold, then cover and refrigerate for two hours.
Stir before the service
Stir the cold eggnog with a spoon. Divided into four small glasses. Serve without adding raw egg, raw foam or cream that would have remained at room temperature for a long time.
Conservation. Store covered in the refrigerator at 4°C or less and consumes within 24 hours. Keep the drink cold until service.
Recipe proposal with quantities and step by step. Times vary depending on the material: follow also the markers of texture and cooking.
The benchmarks for success
Avoid the lumps
A gentle heat and continuous brewing is better than a strong fire. The thermometer measures the liquid, not the bottom of the pan.
The nutmeg
A pinch is enough. A large amount would mask the vanilla and is not necessary to obtain the desired scent.
Questions Before You Start
Should we add alcohol?
Nope. This formula is an alcohol-free eggnog. Alcohol is never a substitute for cooking the egg base.
Can I use pasteurized eggs?
Yes, by keeping the same quantities and following their preservation. The cooking of this recipe remains the same.
Why does my eggnog thicken in the refrigerator?
The yellows and cream give body. Stir gently before serving; do not beat it for long to the point of turning it into foam.
Baking tips for this recipe
- Preheat the oven according to the plug and prepare the mold before mixing the last ingredients.
- Uses the dimensions and cooking mode indicated: a higher or wider mold changes the cooking of the center.
- Follow the visual cues of step by step in addition to the duration. Respect the intended cooling before unmoulding or decorating.
Substitutions and variations
To replace a main ingredient, choose another sheet designed with the one you want to use. Changing the proportions of fat, sugar or liquid can change the hold of the dessert.
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