Peppermint Eggnog makes 5 cups Ingredients 6 large eggs 2 large egg yolks 1/2 cup sugar 2 tablespoons more sugar 1/4 teaspoon salt 1/2 teaspoon pure peppermint extract 1 tablespoon pure vanilla extract 4 cups whole milk 12 peppermint candy canes, broken into pieces 3 ounces white chocolate, coarsely chopped 1/2 cup heavy cream Peppermint sticks, for garnish Directions Prepare an ice-water bath; set aside. Whisk together eggs, egg yolks, sugar, salt, and the extracts in large saucepan over medium-low heat until combined. Pour in milk in a slow, steady stream, whisking until fully incorporated. Raise heat to medium. Cook, whisking constantly, until mixture registers 160 degrees on an instant-read thermometer and is thick enough to coat the back of a spoon, 30 to 35 minutes. Pour milk mixture through a fine sieve into a medium bowl. Set bowl in ice-water bath; let mixture cool completely. Transfer custard to an airtight container, and refrigerate at least 4 hours or up to overnight. Process candy canes in a food processor until finely crushed. Sift in a strainer to discard dust. Transfer to a shallow dish. Melt chocolate in a heatproof bowl set over a pan of simmering water. Let cool 5 minutes. Dip rim of each cup into melted chocolate, then crushed peppermint. Refrigerate until set, about 5 minutes. Remove custard from refrigerator; set aside. Put cream into the bowl of an electric mixer fitted with the whisk attachment; mix on medium speed until stiff peaks form. Fold into cold custard until combined. Fill cups with eggnog. Sprinkle with crushed peppermint, and garnish with peppermint sticks; serve.
Posted on: Wed, 06 Nov 2013 21:05:28 +0000
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