Make Grand Marnier Custard Sauce.
For pears: Squeeze
In a bowl, mix the custard powder, (or cornstarch and vanilla
Make eggnog creme anglaise: in med saucepan,
into 3 slices. Mix the custard powder, 1/4 cup sugar
br>Meanwhile, for the eggnog custard, combine cornstarch, custard powder and granulated sugar
Slowly heat eggnog to almost a simmer. Beat eggs to combine them well. Slowly pour hot eggnog into eggs while beating. Strain mixture.
Pour mixture into 4 to 6 buttered custard cups. Sprinkle with nutmeg.
Place custard cups in a pan of hot water. Bake 30 minutes at 350\u00b0 or until knife inserted in the custard comes out clean.
Makes 4 to 6 servings.
o 300 degrees.
Heat eggnog and half & half in a
Preheat oven to 350\u00b0.
Beat eggs using an electric mixer.
Gradually add eggnog while continuing to beat mixture.
Pour mixture into buttered custard cups.
Place custard cups in a pan of hot water about halfway up the side.
Bake 30 minutes or until knife inserted in the custard comes out clean.
ilk and 1 cup of eggnog until smooth. Bring 3 cups
). Place 4 ramekins or custard cups into a shallow baking
atter alternately with 1 cup eggnog, mixing until just incorporated. Stir
n eggnog. Pour eggnog mixture over bread, pressing bread into custard.
Cover
Custard cups:
Preheat oven to
Let butter, eggs and eggnog stand at room temperature 30
In a large measuring cup or medium bowl, stir eggs, eggnog and vanilla until well blended.
Pour equal amount in each of 4 greased 6 ounce custard cups. Place on rack in a large skillet. Sprinkle with nutmeg.
Add boiling water to skillet to cover bottom half of cups.
Cover skillet with lid or foil.
Cook over low heat with water on gentle simmer for 12 to 15 minutes or until knife blade comes out clean.
eak. Whisk egg whites into custard base until thoroughly blended. Refrigerate
ow heat,stirring constantly, until custard is thickened and registers 175
ground ginger, nutmeg, cloves, allspice, eggnog and cream.
Gently fold
Partially bake the pie crust (about 7 min@ 425).
In a large bowl, combine eggnog, sugar, and eggs.
Blend well.
Pour into crust.
Sprinkle with nutmeg or cinnamon.
Bake at 350 for 35 minute.
or until almost set.
Beat the egg yolks with electric mixer until thick and almost white. Continue beating and add in the granulated sugar, cognac and brandy.
Fold in 3 quarts heavy cream and 6 egg whites that were whipped until soft peaks formed.
In another bowl, beat 6 egg whites very stiff. Gradually add to it the powdered sugar, then fold this mixture into the eggnog.
In another bowl, whip 3 cups heavy cream until barely holds its shape.
Blend this mixture into the eggnog with a rubber spatula.
Let eggnog \"rest\" 12 to 14 hours before serving.