Caramel Eggnog
Serves
14
Prep Time
10 min
Cook Time
20 min
Print RecipeIngredients
- 1 cup (250 mL) granulated sugar
- 6 tbsp (90 mL) water, divided
- 6 eggs
- 4 cups (1 L) 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 (30 mL) almond liqueur or hazelnut liqueur (optional)
- 1 tbsp (15 mL) 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.
Tips
Eggnog can be prepared ahead of time. Cover, and refrigerate for up to 2 days. Whisk before serving. Dark rum can be added to taste.
Nutrition Facts
| Per 1/2 cup/125 mL serving | |
|---|---|
| Calories | 164 |
| Fat | 8 g |
| Saturated Fat | 4 g |
| Trans Fat | 0 g |
| Carbohydrate | 19 g |
| Fibre | 0 g |
| Sugars | 18 g |
| Protein | 5 g |
| Sodium | 85 mg |
