Eggnog Crème Anglaise

• Refrigerated

  • 5 Egg yolks

• Baking & Spices

  • 1/8 tsp Kosher salt
  • 1/8 tsp Nutmeg, ground
  • 1/2 tsp Vanilla extract

• Dairy

  • 1 1/4 cup Heavy whipping cream
  • 1 cup Whole milk

• Beer, Wine & Liquor

  • 3 tbsp Rum, dark

• Other

  • ⅓ cup caster (fine sugar

Found on thewimpyvegetarian.com

Description

Ingredients

• 5 egg yolks
• ⅓ cup caster (fine) sugar
• ⅛ teaspoon kosher salt (or a smaller pinch of table salt)
• 1 cup whole milk (do not substitute a lower fat milk)
• 1 ¼ cup heavy whipping cream (divided)
• 3 Tablespoons dark rum
• ½ teaspoon vanilla extract
• ⅛ teaspoon ground nutmeg (for garnish)

Directions

• In a small bowl, whisk together the egg yolks with a wire whisk until they lighten in color. Gradually add the sugar, a bit at a time, and thoroughly whisk together until completely incorporated before adding additional sugar. Whisk in the salt.
• Place a medium bowl and whisk next to the stove. If the custard starts to curdle, youll need this ready to pour in the custard and whisk like crazy to keep from ruining. If this happens, and youre able to save it from curdling, I recommend you still strain the custard before continuing with the recipe.
• In a medium saucepan, heat up the milk and half of the cream to just below simmering. The milk will start to steam, and the suggestion of bubbles will appear at the edge of the pot. Remove the pot from the heat and pour roughly one-third of the mixture into a measuring cup.
• Gradually stream the hot milk into the eggs, whisking vigorously and continuously. Whisk the yolk mixture gradually back into the pan. Stir constantly over medium heat until the sauce thickens. If you use a thermometer, dont allow the temperature to exceed 170˚F. Eggs begin to coagulate at 160˚F, and curdle at 170˚F. Its also important the rising temperature of the eggs and milk is slow. Another way to know if the custard is ready is to dip a wooden spoon into the mixture and look at the back of the spoon. If the eggs have set into a custard, the back of the spoon will be coated. Remove from the heat. Stir in the rum and vanilla extract.
• Whisk the remaining heavy whipping cream in a small bowl, using an electric mixer, until soft peaks form. Gently fold the whipped cream into custard mixture. Refrigerate for two days.
• If using as a drink, pour into glasses, and top with a little sprinkle of nutmeg. If using as a sauce, whisk in the nutmeg and serve.