Depending on your taste and what you have on hand — with one of our variations. If you don’t have a vanilla bean, add 1 tsp (5 mL) vanilla to the cooled eggnog instead. If you like, sprinkle with 1 tsp (5 mL) grated nutmeg instead of the chocolate.
INGREDIENTS
- 1 vanilla bean
- 2 cups 10% cream
- 1/2 cup granulated sugar
- 6 egg yolks
- 2 3/4 cups milk 675 mL
Toppings:
- 1 cup whipping cream
- 1/4 cup grated milk
- 1/4 cup grated bittersweet chocolate
METHOD
Split vanilla bean in half lengthwise. In large saucepan, cook vanilla bean, 10% cream and sugar over medium heat, stirring occasionally, until steaming and sugar is dissolved. Remove vanilla bean from pan. Using tip of knife, scrape out seeds and set aside; reserve pod for another use.
In bowl, whisk egg yolks until light-colour. Whisk in 1 cup (250 mL) of the hot cream mixture; pour back into pan. Cook over medium-low heat, whisking constantly, until thick enough to coat back of spoon, 5 to 7 minutes.
Strain into clean bowl; whisk in milk and reserved vanilla seeds. Let cool, whisking occasionally, for 10 minutes. Place plastic wrap directly on surface of eggnog; refrigerate until cold, about 2 hours. (Make-ahead: Refrigerate for up to 2 days.)
Toppings: Whip cream. Pour eggnog into chilled punch bowl or individual glasses. Top with whipped cream and chocolate.
NUTRITIONAL FACTS
Per each of 16 servings: about
- Sodium42 mg
- Protein4 g
- Calories157.0
- Total fat11 g
- Cholesterol108 mg
- Saturated fat6 g
- Total carbohydrate11 g
%RDI
- Iron2.0
- Fibre0.0
- Folate6.0
- Sodium0.0
- Sugars0.0
- Calcium9.0
- Protein0.0
- Calories0.0
- Total fat0.0
- Vitamin A13.0
- Vitamin C0.0
- Potassium0.0
- Cholesterol0.0
- Saturated fat0.0
- Total carbohydrate0.0
Source: www.canadianliving.com
