Page 17 - JG Performance February 20 Recipe Book

Eggnog INGREDIENTS
700 millilitres skimmed milk 1 vanilla pod
2 large eggs
75 grams sugar
1 teaspoon cornstarch
Freshly grated nutmeg to garnish Spiced rum or bourbon (optional)
SERVES: 7 TOTAL TIME: 20
INSTRUCTIONS
Heat 580 millilitres of the milk in a medium saucepan.
Split the vanilla pod lengthwise and scrape out the seeds with the tip of a knife then add the seeds and pod to the milk and allow to simmer over medium heat.
Then in a large bowl, whisk the eggs, sugar and cornstarch together until it turns light yellow.
Temper the eggs by gradually pouring the hot milk mixture (about 230 millilitres at a time), into the egg mixture, whisking constantly (this is vital, otherwise you’ll end up with scrambled eggs).
Pour the mixture back into the pan and place over medium heat and stir constantly with a wooden spoon until the eggnog begins to thicken, about 6-7 minutes.
Remove from the heat and immediately stir in the remaining 120 millilitres milk to halt the cooking process.
Remove the vanilla pod, allow the liquid to cool and transfer to a large jug. Chill until ready to serve.
Spike the eggnog with alcohol, if desired, and garnish with nutmeg.
MACROS
CALORIES 103 PROTEIN 5 CARBS 15 FATS 3 FIBRE 0
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