Eggnog Crème Anglaise
Serve this delicious custard on its own or with our Chocolate Chip Ginger Pear Loaf Cake.
Ingredients
- 1 cup 35% whipping cream
- ¼ cup milk
- 5 egg yolks
- ¼ cup + 1 tbsp granulated sugar
- ¼ tsp kosher salt
- 2 tsp brandy approx
- 1 tsp freshly grated nutmeg
Instructions
- In saucepan, heat cream with milk over medium heat until small bubbles form around edge.
- In bowl, whisk together egg yolks, sugar and salt; gradually whisk in cream mixture. Return to pan; cook, stirring constantly and being careful not to boil, over medium-low heat until thick enough to coat back of spoon, 3 to 5 minutes.
- Strain through fine-mesh sieve set over bowl; stir in brandy and nutmeg. Place over bowl of ice water, stirring to cool. Cover and refrigerate for up to 3 days.
