Alcohol-free eggnog
Vierta la mezcla de nuevo en la cacerola, añada la nuez moscada, vuelva a colocarla en la estufa y cocine a fuego lento, revolviendo constantemente con una espátula, hasta que la mezcla comience a espesar. Esté atento a que no se corte.
Ingredientes · Raciones For about 2 bottles
- 1 vanilla pod
- 250 ml whipping cream
- 500ml milk
- 6 egg yolks
- 250 g caster sugar
- nutmeg
- 10 drops rum punch
Método · 25 min
- Cut the vanilla pod open and scrape out the pulp.
- Place the pod and pulp in a saucepan, cover with cream and milk, and heat until boiling, stirring occasionally.
- Place the egg yolks and sugar in a heatproof bowl and beat well.
- Carefully pour the hot flavored milk and cream into the yolk base in a thin stream, stirring constantly.
- Pour the mixture back into the saucepan, add the nutmeg, return to the stove and cook over low heat, stirring constantly with a spatula, until the mixture begins to thicken. Be careful not to curdle. If you feel the mixture starting to curdle, remove from the heat immediately and blend with a hand blender.
- Stir in the rum punch, strain through a sieve and let cool.
- Pour into bottles using a funnel and store in the refrigerator. Always shake before serving. Use promptly.
Pour the mixture back into the saucepan, add the nutmeg, return to the stove and cook over low heat, stirring constantly with a spatula, until the mixture begins to thicken. Watch for curdling. If you feel the mixture starting to curdle, remove from the heat immediately and blend with a hand blender.