Eggnog Creams

By sarah_carroll

Ingredients

• 2 cups (500ml) milk
• 1 vanilla bean, split, seeds scraped
• 1 cinnamon quill
• 1 tsp freshly grated nutmeg, plus extra to dust
• 4 egg yolks
• 1/2 cup (110g) caster sugar
• 1/4 cup (60ml) bourbon or brandy
• 2 gold-strength gelatine leaves (see note)
• 1/2 tsp vanilla extract
• 300 ml thickened cream
• Shortbread star biscuits (see note), to serve

Details

Servings 6

Preparation

Step 1

Place the milk, vanilla pod and seeds, cinnamon and nutmeg in a pan over medium heat, and bring to just below boiling point. Remove from the heat, then stand to infuse for 1 hour.

Beat egg yolks, sugar, bourbon and 1/2 teaspoon salt with electric beaters until thick and pale. Gently reheat the infused milk, then strain egg mixture into milk. Pour into a clean pan over very low heat and cook, stirring constantly, for 3-4 minutes until thick and smooth.

Meanwhile, soak gelatine leaves in a small bowl of cold water for 5 minutes to soften. Squeeze gelatine to remove excess water, then add the leaves to the pan of custard and stir to dissolve.

Half-fill your sink or a large bowl with iced water. Pour the custard mixture into a bowl, then place the bowl in the iced water, stirring occasionally, until cooled and thickened but not set.

Using electric beaters, whip cream to soft peaks, then fold into the cooled mixture. Divide among eight 150ml glasses and chill for 4 hours or until set.

Dust eggnog creams with nutmeg and serve with shortbread biscuits.