Eggnog alcoholic
Composition / ingredients
7
Servings:
Cooking method
Pour the milk into a deep saucepan, add 0.5 tsp vanilla extract, put the cloves and cinnamon.
Bring the milk to a boil over low heat - it will take 5 minutes.
Separate the yolks from the whites and place the first ones in a deep bowl, add sugar and beat with a mixer until smooth and smooth.
Pour the slightly cooled milk (up to 35 degrees) in a thin stream into the yolk mass, while beating everything with a mixer so that the yolks do not curdle.
Send the mass back to the pan and heat it over medium heat, stirring constantly, until the mixture thickens.
Strain the mass to get rid of the cloves, and set aside to cool for an hour.
Add cream, rum, 1 tsp vanilla extract and nutmeg and whisk.
Serve chilled.
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Buttermilk - 36 kcal/100g
- Cream of 20 % fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Carnation - 323 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Rum - 75 kcal/100g
- Egg yolks - 352 kcal/100g
- Vanilla extract - 321 kcal/100g
- Nutmeg - 556 kcal/100g
- Ground cinnamon - 247 kcal/100g
