Eggnog creams Recipe
Ingredients
2 cups (500ml) milk
1 vanilla bean, split, seeds scraped
1 cinnamon quill
1 teaspoon freshly grated nutmeg, plus extra to dust
4 egg yolks
1/2 cup (110g) caster sugar
1/4 cup (60ml) bourbon or brandy
2 gold-strength gelatine leaves (see note)
1/2 teaspoon vanilla extract
300ml thickened cream
Shortbread star biscuits (see note), to serve
Eggnog creams Recipe
Method
Step 1
Place the milk, vanilla pod and seeds, cinnamon and nutmeg in a pan over medium heat, and bring to just below boiling point. Remove from the heat, then stand to infuse for 1 hour.
Step 2
Beat egg yolks, sugar, bourbon and 1/2 teaspoon salt with electric beaters until thick and pale. Gently reheat the infused milk, then strain egg mixture into milk. Pour into a clean pan over very low heat and cook, stirring constantly, for 3-4 minutes until thick and smooth.
Step 3
Meanwhile, soak gelatine leaves in a small bowl of cold water for 5 minutes to soften. Squeeze gelatine to remove excess water, then add the leaves to the pan of custard and stir to dissolve.
Step 4
Half-fill your sink or a large bowl with iced water. Pour the custard mixture into a bowl, then place the bowl in the iced water, stirring occasionally, until cooled and thickened but not set.
Step 5
Using electric beaters, whip cream to soft peaks, then fold into the cooled mixture. Divide among eight 150ml glasses and chill for 4 hours or until set.
Step 6
Dust eggnog creams with nutmeg and serve with shortbread biscuits.
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