Fonterra Food Services
4 egg yolks
100g sugar
400ml fullcream milk
250ml Anchor Cooking Cream
½ tspn grounded cinnamon
½ tspn freshly grated nutmeg
90ml Bourbon
4 egg whites
30g sugar-additional
Anchor Culinary Cream
Beat egg yolks in bowl of a stand mixer until light in colour. Gradually add sugar and continue to beat until sugar is completely dissolved. Set aside.
In a medium saucepan, over high heat, combine the milk, Anchor Cooking Cream, cinnamon and nutmeg and bring to simmer, stirring occasionally. Remove from heat and gradually temper the hot mixture into the egg and sugar.
Return everything to the pot and cook until mixture reaches 80°C. Remove from heat. Stir in the bourbon, pass through a fine sieve and set in refrigerator to cool.
In a medium mixing bowl, beat the egg whites to soft peaks and gradually add the additional 30g sugar and beat until stiff peaks form. Fold the egg whites into the chilled mixture and serve.
Variation :
For a non alcoholic eggnog replace bourbon with 10ml vanilla essence.

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