Eggnog

Image by Billy McDermott

Image by Billy McDermott

Step 1

10 egg yolks

1 cup sugar

1 cup brandy

1 cup rum

2 quarts milk

1 pint half & half

Image By Bill Stilwell

Image By Bill Stilwell

Beat egg yolks till thick and bright yellow.

 

Gradually fold in sugar, 1 teaspoon at a time

Add brandy and rum

Chill (overnight) *Watch video below about letting it sit longer

Add  milk and half and half

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Step 2

10 egg whites

1/2 cup sugar

1 pint whipped cream

 

Beat egg whites to stiff peaks, gradually adding sugar

gently fold in whipped cream then everything from Step 1.

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Serve with freshly grated nutmeg.

 

 

 

 

Image by Yasmina Haryono

Image by Yasmina Haryono

 

Resources – Salmonella Concerns

How to Use Science to Make Safe Eggnog With Raw EggsWIRED magazine

“Eggnog… is a velvety mix of egg proteins surrounded by sugar molecules, diluted by milk and booze to a perfect thickness for drinking. It’s a dessert-flavored milkshake for grown-ups.”

“Modern egg-handling processes in the US mean that eggs get cleaned pretty quick after they come out of the chickens and then sped to markets. The health risk with food isn’t pathogens specifically; it’s pathogens plus time. That is, do they have the right conditions to breed to disease-causing levels? This is why refrigeration works; food bugs don’t like the cold. So buy fresh eggs, keep them in the fridge, give them a quick rinse before use, and then get cracking.”  – Adam Rogers

Why You Shouldn’t Fear Eggnog – Popular Science

Cooking the Egg Base – FoodSafety.gov

 Cooked Eggnog recipe with special garnish

Coconut Pudding – Cocada

Fantastic coconut flavor…but the texture needs some improvement.pudding

1 cup sugar

1 cup water

2 large sticks cinnamon

1/4 pound grated cocoanut

1 quart milk

3 egg yolks, well beaten

3/4 cups cold milk

Boil sugar, water and cinnamon together for 10 minutes. Remove cinnamon, add coconut and cook until the coconut absorbs all of the syrup and is dry. Bring the quart of milk to a boil in a deep saucepan, add coconut and cook mixture for an hour, stirring occasionally to prevent sticking. Mix beaten eggs with cold milk, add to pudding and continue cooking slowly, stirring constantly, until thick, about 15 minutes. Pour into buttered platter and chill before serving. This pudding will keep a long time in a cool place. Serves 6. A nice variation for Cocada is to use 1 cup chopped walnuts instead of coconut.

*Lisa’s notes – I used 3 cinnamon sticks during the boiling process, coconut milk instead of cow milk, and added a teaspoon of vanilla. The flavor for this pudding is fantastic!

However; the chewieness (from the coconut) didn’t work. I like a velvety, smooth, melt-in-your mouth texture. Because the coconut and cinnamon/sugar water were very coarse, Blending it in the blender helped…some.

The coconut milk did not set up like dairy, so I used tapioca and chia seeds as thickeners.

In this case, I think the encaustic (hot wax) art piece that I created with this recipe turned out better than the real thing.  The taste was great but the texture needs more experimentation.

Recipe from ‘Life at Home in Mexico’ cookbook 1944.cocada - coconut pudding