food hits and misses

Most of the recipes I've come across for eggnog include mountains of cream and raw eggs. Not exactly my taste, and not safe to drink for some people. My version is quite different. It's thicker than a glass of milk, and has a creamy texture, but is essentially a very runny custard. The key to getting the texture right is to make sure it doesn't boil. Trust me, boiled eggnog is not nice.

You can serve it hot with a dash of brandy and whipped cream on top, or chill it and mix it with ice cream, which is altogether more suitable for Australian summer. Either way, it's one of my favourite festive beverages.

Eggnog

2 litres milk
1 tspn vanilla bean paste
1 tspn vanilla essence
1 tspn ground nutmeg
4 egg yolks
1/2 cup castor sugar

Method

Place half the milk, nutmeg and vanilla in a saucepan. Slowly heat to scalding point and remove from heat. Meanwhile beat the egg yolks and sugar together until pale and fluffy. Add the scalded milk to the egg mixture and beat thoroughly to combine. Return to heat and cook until mixture thickens slightly, without boiling. Depending on your stove, this will take between seven and ten minutes. Remove from heat and add remaining milk, stirring well.