American Cuisine 04: Eggnog (lait de poule)

Christmas just isn't Christmas without eggnog! Now, I know most of the French take one look at the recipe and they turn up their noses with disgust. However, this is a drink you just have to try!! You will be suprised by just how good this is. Eggnog comes in several different forms: cooked, uncooked, alcoholic and non-alcoholic. The recipe that follows can be modified to leave out the rum or replaced with another hard alcohol of choice.

(taken from allrecipes.com)

Eggnog

(12 servings)

950 ml milk 5 whole cloves 1/2 teaspoon vanilla extract 1 teaspoon ground cinnamon 12 egg yolks 300 g sugar 590 ml light rum (optional) 950 ml light cream 2 teaspoons vanilla extract 1/2 teaspoon ground nutmeg

1. Combine milk, cloves, 1/2 teaspoon vanilla, and cinnamon in a saucepan, and heat over lowest setting for 5 minutes. Slowly bring milk mixture to a boil.
2. In a large bowl, combine egg yolks and sugar. Whisk together until fluffy. Whisk hot milk mixture slowly into the eggs. Pour mixture into saucepan. Cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not allow mixture to boil. Strain to remove cloves, and let cool for about an hour.
3. Stir in rum, cream, 2 teaspoon vanilla, and nutmeg. Refrigerate overnight before serving.