Eggnog Winter Custard

DIFFICULTY
Easy Easy
COOK TIME
Under 30 min. Under 30 min.
SERVES
6-8 6-8
Eggnog Winter Custard
Main INGREDIENTS
  • Dairy
Ingredients
Method

Ingredients

  • 600ml double cream
  • ½ teaspoon vanilla bean paste or one vanilla pod
  • 6 large egg yolks
  • 55g golden caster sugar
  • 1 tablespoon cornflour
  • 2 cinnamon sticks
  • 1 teaspoon freshly grated nutmeg
  • Splash of dark rum or brandy- optional

  • Method

  • 1
    Gently heat the cream along with the vanilla pod or paste, cinnamon sticks and nutmeg in the 3-ply Stainless Steel 16cm Saucepan.
  • 2
    Whisk together the egg yolks, golden caster sugar and cornflour in a bowl until they are thoroughly combined.
  • 3
    Once the cream is hot, remove from the heat and gradually add it into the egg yolk and sugar mix, ensuring your whisking continuously while doing so.
  • 4
    Once all the cream has been added transfer all the mixture back into the saucepan and warm over a low to medium heat until it begins to thicken, this should happen as it begins to simmer.
  • 5
    For an added kick add a splash of dark rum or brandy.
  • 6
    Once thickened, whisk until smooth again and serve with your favourite winter dessert.