Christmas Eggnog
Makes about 4 cups (Damien usually doubles it)
3 eggs, separated
1/4 cup caster sugar
2 1/2 cups milk
1 Tablespoon rum
1/2 teaspoon vanilla essence
1/2 cup thickened cream, whipped
Ground nutmeg to serve
Beat egg whites in a small bowl with an electric mixer until soft
peaks form. Add yolks and sugar, beat until sugar is dissolved.
Fold in milk, rum and essenece. Cover; refrigerate for about 2 hours,
or until cold.
Just before serving, fold in cream. Divide between glasses; sprinkle
with ground nutmeg.
Enjoy,
Cate
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