Recipes

Caramel Eggnog

Eggnog goes back to the seventeenth century, in the days before refrigeration, when eggs and milk were luxuries. “Nog” may refer to a small cup that was used to serve alcohol. Try this caramel version that can be enjoyed alcohol-free, or spiked with rum, brandy or a nutty liquor.
Serves 14
Prep Time 10 min
Cook Time 20 min

Ingredients

  • 1 cup granulated sugar
  • 6 tbsp water, divided
  • 6 eggs
  • 4 cups milk (1%)
  • ½ tsp (2.5 mL) vanilla extract
  • ⅛ tsp (0.5 mL) ground nutmeg
  • ⅛ tsp (0.5 mL) salt
  • ¾ cup (175 mL) whipping cream (35%)
  • 2 tbsp almond liqueur or hazelnut liqueur (optional)
  • 1 tbsp icing sugar
  • Ground nutmeg (optional)

Instructions

  • Step 1

    Combine sugar and 2 tbsp (30 mL) water in medium saucepan. Place remaining water near stove.

  • Step 2

    Bring sugar mixture to boil over medium heat, stirring constantly; cook until mixture is dark amber in colour, about 5 minutes. Remove from heat. Gradually add remaining water to mixture, taking care it doesn't spatter. Stir until caramelized sugar mixture is dissolved.

  • Step 3

    Whisk eggs and milk in large bowl. Stir in caramelized sugar mixture. Cook over medium-low heat until mixture coats back of spoon, about 12 minutes. Immediately strain through cheesecloth or fine sieve into 6-cup (1.5 L) bowl. Stir in vanilla, nutmeg and salt.

  • Step 4

    Cover and refrigerate until chilled (3 hours).

  • Step 5

    Just before serving, beat whipping cream, liqueur, if desired, and icing sugar until soft peaks form. Pour chilled eggnog into 2 quart (2 L) serving bowl. Gently fold in whipped cream. Sprinkle nutmeg on top, if desired.

Nutrition Facts

Per 1/2 cup/125 mL serving
Calories164
Fat8 g
Saturated Fat4 g
Trans Fat0 g
Carbohydrate164 g
Fibre0 g
Sugars18 g
Protein5 g
Sodium85 mg