Esta es una exhibición prevé de cómo se va ver la receta de 'Martha Stewart's Eggnog' imprimido.

Receta Martha Stewart's Eggnog
by Global Cookbook

Martha Stewart's Eggnog
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 12

Ingredientes

  • 1 quart whole lowfat milk
  • 1 x vanilla bean split lengthwise, seeds removed and reserved
  • 12 lrg egg yolks
  • 2 c. sugar
  • 1/2 tsp salt
  • 1 1/2 c. bourbon (optional)
  • 1/2 c. dark rum (optional)
  • 1 pt heavy cream
  • 1 whl freshly-grated nutmeg

Direcciones

  1. In a medium saucepan, heat lowfat milk, vanilla bean, and seeds. Bring to a gentle boil. Remove from heat, cover, and allow vanilla bean and seeds to steep for 30 min.
  2. Combine egg yolks, 1 1/2 c. sugar and salt in the bowl of an electric mixer. Beat at medium-high speed till very thick and pale yellow, about 3 to 5 min.
  3. Remove vanilla bean and return lowfat milk to a simmer. Add in half the hot lowfat milk to the egg mix; whisk on low till blended. Pour egg mix into remaining hot lowfat milk. Cook over low heat, stirring constantly, till mix coats the back of a spoon, about 7 to 10 min. Remove from heat. Pass mix through a fine sieve into a bowl. Refrigeratecompletely in refrigerator or possibly over an ice bath.
  4. Add in bourbon and rum to chilled egg mix, if you like, mix well and chill. Whip cream and remaining 1/2 c. sugar till stiff. Gently fold into egg-lowfat milk mix. Transfer cooled eggnog into a large punch bowl. Sprinkle grated nutmeg over the top, and serve.
  5. This recipe yields 20 servings.