Eggnog
40 MINUTES | SERVES 8 | EASY
egg yolks 3
caster sugar 50g
single cream 700ml
vanilla extract 1 tsp
ground nutmeg or cinnamon a generous pinch, plus extra to serve
cream sherry 75ml
rum 50ml
• Whisk together the eggs and sugar in a jug or bowl. Heat the cream in a pan and add the vanilla and nutmeg. Cook gently over a medium-low heat and bring the mixture to just below the boil.
• Pour the cream over the egg and sugar mixture and whisk really well. Pour back into the pan over a low heat and cook, stirring constantly, until thickened slightly.
• Remove from the heat and stir in the booze. Serve warm in mugs, or chill and serve over ice, with a grating of extra nutmeg over the top.
هذه القصة مأخوذة من طبعة Christmas 2020 من Olive.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك ? تسجيل الدخول
هذه القصة مأخوذة من طبعة Christmas 2020 من Olive.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
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