 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
|
This eggnog recipe gets a Holiday twist with chestnuts. Spice this up any you like with your favorite seasonings - Ingredients:
4 large eggs |
6 cups milk |
1 (300 ml) can sweetened condensed milk (eagle brand) |
3/4 cup sweetened chestnut puree |
2 teaspoons imitation brandy extract |
1 teaspoon imitation rum extract |
Directions:
1. With a blender, immersion blender or hand mixer, beat eggs until frothy.
2. Combine remaining ingredients together in a heavy bottom saucpan over medium-low heat. Stir occasionally until steaming hot.
3. Whisk one cup of the hot milk mixture into the beaten eggs.
4. Beat milk/egg mixture into remaining hto milk. Cook, whisking continously for 5 minutes, ensuring the milk is steaming hot (at least160F) but do not allow to boil, or eggs may begin to set. If this happens, simply use a hand mixer or blender to puree until smooth. Remove from heat. Serve or transfer to a shallow container and refrigerate immediately. Use within three days.
5. Serve cold or hot. For a foamy top, whisk vigorously before serving. Garnish as desired.
|
|