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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 11 |
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During my family's annual cookie exchange, we ran out of our beloved eggnog...much to everyone's horror! So into the kitchen I went to create this cool, creamy concoctionit was a hit!Jennae LeFebvre, Aurora, Illinois Ingredients:
3 cups milk, divided |
3 cups half-and-half cream, divided |
3 egg yolks |
3/4 cup sugar |
3 large ripe bananas |
1/2 cup light rum |
1/3 cup creme de cacao |
1-1/2 teaspoons vanilla extract |
whipped cream and baking cocoa, optional |
Directions:
1. In a large heavy saucepan, combine 1-1/2 cups milk, 1-1/2 cups cream, egg yolks and sugar. Cook and stir over medium-low heat until mixture reaches 160° and is thick enough to coat the back of a metal spoon.
2. Place bananas in a food processor; cover and process until blended. Pour milk mixture into a pitcher; stir in the banana puree, rum, creme de cacao, vanilla, and remaining milk and cream. Cover and refrigerate for at least 3 hours before serving.
3. Pour into chilled glasses. Garnish with whipped cream and sprinkle with cocoa if desired. Yield: 11 servings (about 2 quarts).
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