1 vanilla bean
2 cups 10% cream
1/2 cup granulated sugar
6 egg yolks
2-3/4 cups milk
Toppings:
1 cup whipping cream
1/4 cup grated milk or bittersweet chocolate
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*****
Split vanilla bean in half lengthwise. In large saucepan, cook vanilla bean, 10% cream and sugar over medium heat, stirring occasionally, until steaming and sugar is dissolved. Remove vanilla bean from pan. Using tip of knife, scrape out seeds and set aside; reserve pod for another use.
In bowl, whisk egg yolks until light-coloured. Whisk in 1 cup of the hot cream mixture; pour back into pan. Cook over medium-low heat, whisking constantly, until thick enough to coat back of spoon, 5 -7 minutes.
Strain into clean bowl; whisk in milk and reserved vanilla seeds. Let cool, whisking occasionally, for 10 minutes. Place plastic wrap directly on surface of eggnog; refrigerate until cold, about 2 hours. (Can be refrigerated up to 2 days).
Makes 12 - 16 servings
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Variations
**White Chocolate Vanilla Eggnog**
Reduce milk to 2 cups and add 3/4 cup white chocolate liqueur, such as Godet.
******************************************************************************** ***
**Irish Cream Vanilla Eggnog**
Reduce milk to 2 cups and add 1 cup Irish Cream liqueur.
******************************************************************************** ***
**Coffee Vanilla Eggnog**
Reduce milk to 2 cups and add 3/4 cup coffee-flavoured liqueur or strong brewed coffee. Garnish with chocolate-covered espresso beans.
******************************************************************************** ***
**Orange Vanilla Eggnog**
Stir in 2 T orange juice concentrate or reduce milk to 2 cups and add 3/4 cup orange-flavoured liqueur.
ENJOY!!!!!!!
2 cups 10% cream
1/2 cup granulated sugar
6 egg yolks
2-3/4 cups milk
Toppings:
1 cup whipping cream
1/4 cup grated milk or bittersweet chocolate
***************************************************************************
*****
Split vanilla bean in half lengthwise. In large saucepan, cook vanilla bean, 10% cream and sugar over medium heat, stirring occasionally, until steaming and sugar is dissolved. Remove vanilla bean from pan. Using tip of knife, scrape out seeds and set aside; reserve pod for another use.
In bowl, whisk egg yolks until light-coloured. Whisk in 1 cup of the hot cream mixture; pour back into pan. Cook over medium-low heat, whisking constantly, until thick enough to coat back of spoon, 5 -7 minutes.
Strain into clean bowl; whisk in milk and reserved vanilla seeds. Let cool, whisking occasionally, for 10 minutes. Place plastic wrap directly on surface of eggnog; refrigerate until cold, about 2 hours. (Can be refrigerated up to 2 days).
Makes 12 - 16 servings
******************************************************************************** ******************************************************************************** **********
Variations
**White Chocolate Vanilla Eggnog**
Reduce milk to 2 cups and add 3/4 cup white chocolate liqueur, such as Godet.
******************************************************************************** ***
**Irish Cream Vanilla Eggnog**
Reduce milk to 2 cups and add 1 cup Irish Cream liqueur.
******************************************************************************** ***
**Coffee Vanilla Eggnog**
Reduce milk to 2 cups and add 3/4 cup coffee-flavoured liqueur or strong brewed coffee. Garnish with chocolate-covered espresso beans.
******************************************************************************** ***
**Orange Vanilla Eggnog**
Stir in 2 T orange juice concentrate or reduce milk to 2 cups and add 3/4 cup orange-flavoured liqueur.
ENJOY!!!!!!!
