Eggnog

by Selwyn
Any category, Any kitchen, Any menu, Beverages, British cooking, Prescriptions, Step-by-step recipes, Whisky cocktails
5 March 2023
2 min read

Ingredients portion 6

Egg white 4 pieces

Egg yolk 4 pieces

Milk 500 ml

Cream 35% 250 ml

Whisky 100ml

Nutmeg pinch

Vanilla essence 1 teaspoon

Sugar 55g

Cooking instructions 10 minutes

1 Beat the egg yolks with the sugar until whitish and the sugar has dissolved.

2 In a saucepan, mix the milk, cream, vanilla and nutmeg together, bring to the boil and remove from the heat. Add the egg yolk mixture and whisk quickly. Return to a low heat, stirring constantly, heat to 70 degrees and remove from the heat.

READ

Deviled eggs flavoured with florentine

3 Add the whisky to the warm mixture, allow to cool and leave to cool completely in the refrigerator.

4 Beat the egg whites with the sugar until soft peaks form. Stir them into the cooled egg mixture. Serve, sprinkled with nutmeg.

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .
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