f the Jamaican spices (or use my recipe for Jamaican Spice Mixture recipe #108351
f vanilla.
Pour the eggnog into a gallon jug (putting
atter alternately with 1 cup eggnog, mixing until just incorporated. Stir
Separate the eggs and store the whites for another purpose.
Beat the yolks with the sugar and nutmeg in a large mixing bowl until the mixture lightens in color and falls off the whisk in a solid \"ribbon.\".
Combine dairy, booze and salt in a second bowl or pitcher and then slowly beat into the egg mixture.
Move to a large glass jar (or a couple of smaller ones) and store in the fridge for a minimum of 2 weeks. A month would be better, and two better still. In fact, there's nothing that says you couldn't age it a year, but I've just ...
nd fold it into the eggnog.
Meanwhile, carefully peel the
Let butter, eggs and eggnog stand at room temperature 30
Beat egg yolks until thick and lemon colored. Gradually add sugar, slowly stirring in brandy and rum.
Fold in stiffly beaten egg whites, whipped cream and milk.
More milk can be added if you care to have a very thin eggnog.
Sprinkle with nutmeg just before serving.
br>To serve, pour the eggnog into a punch bowl. Whisk
Make eggnog creme anglaise: in med saucepan,
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.
/4 cup of the eggnog in a saucepan. Squeeze out
br>Place the cake mix, eggnog, brandy, oil, eggs, vanilla, nutmeg
combine cake mix, nutmeg, eggs, eggnog, melted butter and rum or
Jamaican Curry Powder:.
Toast the
cilantro, jalapeno peppers, rice and Jamaican jerk seasoning.
On each
1/4 cups of eggnog, then stir this into the
dding half the eggnog. Stir in the remaining eggnog so it forms
mportant--without proper seasoning, this recipe will come out bland.
For the eggnog whipped cream, mix the cream with the eggnog and beat with a hand mixer until stiff.
For the fruit sauce, add the strawberries, powdered sugar and orange juice to a saucepan and cook 3 mins. Puree the mixture and strain through a sieve.
Put a dollop of the eggnog whipped cream on 4 plates, followed by a scoop of ice cream. Top with the fruit sauce and sprinkle with white chocolate shavings to serve.
aucepan with 2 tablespoons of eggnog and melt it over a