Egg Nog Inspired Recipes
The Classic Flavors of Egg Nog Can Jazz up Your Holiday Desserts
Egg Nog is a beverage popular around the Christmas Holiday season. It is said to have been brought over from the old world or derived from one of Europe’s milk and wine “punches” or warm milk drinks. In any case it is a delicious combination of ingredients and seems to have many regional variations. George Washington liked his version with whiskey, sherry and rum, it was said to be very stiff and you had to be a “brave soldier” to try it.
The creamy richness of the milk and egg is offset by the “warming” effect of fresh grated nutmeg. The nutmeg gives unique character through pungent, bitter and astringent flavors and this is what leaves those lasting memories often associated with well balanced and executed recipes.
Variations include' egg nog ice cream, cheesecake, egg nog cakes, French toast, tiramisu, and rice pudding. Here is a few new ways to highlight egg nog at your holiday gathering:
CREME BRULEE- since egg nog could have evolved from an Indian warm milk drink it makes sense to serve a warmed version like this crème brulee.
- 8 egg yolks
- 1/3 cup sugar
- 3 cups heavy cream
- 1 teaspoon freshly grated nutmeg
- 3 ounces bourbon, rum, or brandy
- 1/8 teaspoon salt
- Sugar in the Raw or Half Brown Sugar and White Sugar for Caramelizing
Directions:
- In a large sauce pot scald the cream.
- Whisk together sugar and egg yolks until pale yellow in a mixing bowl. Temper in the cream by adding about a ¼ cup of the warm cream to the egg yolks, whisking rapidly to prevent scrambling.
- Now add the remaining cream once again whisking rapidly.
- Season with the salt and nutmeg.
- Pour the mixture into china ramekins, place into a water bath and cook 30 minutes at 350 degrees or until set.
- Cool until ready for service. Sprinkle the tops of the custard cups with sugar in the raw or a 50/50 mixture of brown and white sugars. Flame with a propane or butane torch to lightly caramelize the sugar and create a warm hard crust on the exterior of the custard.
EGG NOG ZABAGLIONE- Add some flair with this sexy Italian version utilizing Marsala wine, an industry which the English developed in Sicily.
- 6 egg yolks
- ½ cup sugar
- 2 ounces Sweet Sicilian Marsala
- fresh nutmeg
- Strawberries, Biscotti and Powdered Sugar for garnish
Directions:
- Place egg yolks, sugar, a few gratings of nutmeg and Marsala in a heat resistant mixing bowl.
- Place over a boiling water bath and whisk. Keep whisking until the mixture is a pale yellow and doubled in volume.
- Place mixture in two martini glasses, decorate with fresh fruit and biscotti Dust with powdered sugar and additional grated fresh nutmeg.
