Classic Eggnog

In Australia, Christmas falls in the middle of summer, so I like my eggnog served icy cold! For the past couple of years, I’ve used Serge Dansereau’s recipe, from his book Summer Food.

What I particularly love about this version is that the eggs are cooked, unlike in many traditional recipes. This gives the eggnog a wonderfully rich, creamy texture, and it can be kept in the fridge for up to a week when properly refrigerated. Made ahead and left to chill thoroughly, it’s a lovely addition to the Christmas Eve festivities.

Ingredients

• 6 large eggs
• 250 g caster sugar
• pinch ground cloves
• pinch ground cinnamon
• 1 tsp natural vanilla extract
• 500ml milk
• 300ml pouring cream
• 125ml dark rum ( I used 250ml )
• 100ml brandy
• freshly grated nutmeg to serve

Method

1. Beat the eggs, sugar and cloves together until pale and creamy, then set aside.
2. In a saucepan, heat up the milk, vanilla and cinnamon until near boiling point. Don’t let it boil.
3. Add about 1/3rd of the milk to the egg mix, whisk quickly.
4. Add this egg mix back into the remaining milk in the pan and mix well.
5. Cook gently over medium heat, stirring all the time, for about 3 minutes or until the mixture thickens. Do not boil.
6. Cool over an ice bath.
7. When cool, add the pouring cream, rum and brandy. Taste and adjust to your palate. I used more rum than the original recipe.

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