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    Saturday, January 02, 2016

    Eggnog creams Recipe

    Eggnog creams Recipe

        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
        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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    Item Reviewed: Eggnog creams Recipe Rating: 5 Reviewed By: Mrs. Chef
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