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.
Bu hikaye Olive dergisinin Christmas 2020 sayısından alınmıştır.
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Bu hikaye Olive dergisinin Christmas 2020 sayısından alınmıştır.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
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