EGGNOG RECIPE

Try this deliciously creamy free Eggnog Recipe to warm you up for the holidays. Eggnog is a sweetened dairy based beverage, traditionally made with milk and or cream, sugar, cinnamon, nutmeg, beaten eggs, brandy, rum or whisky and is popular throughout the United States and Canada, and is associated with winter celebrations such as Thanksgiving, Christmas, and the New Year. 

Ingredients


4 cups milk
5 whole cloves
½ teaspoon vanilla extract
1 teaspoon ground cinnamon
12 egg yolks
1 ½ cups sugar
2 ½ cups light rum or brandy or whisky
4 cups fresh cream
2 tsp vanilla extract
½ teaspoon ground nutmeg


Method

• In a saucepan combine the milk, cloves, ½ teaspoon vanilla essence and cinnamon and heat over a low heat for 5 minutes, slowly bring the milk mixture to a boil.
• In a large bowl, combine the egg yolks and sugar and whisk together until fluffy. 
• Whisk the hot milk mixture slowly into the eggs and pour the mixture into a saucepan. 
• Cook over a medium heat, stirring continuously for 3 minutes, or until thick. 
• Do not allow the mixture to boil. 
• Strain to remove the cloves, and allow to cool for about an hour.
• Stir in your choice of alcohol, cream, 2 teaspoons vanilla essence, and nutmeg. 
• Refrigerate overnight before serving.

Serves 12

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BLUEBERRY TART

There is nothing better than home-made Blueberry Tart! Try this free Blueberry Tart Recipe, delicious on its own and even better served with cream, ice-cream or vanilla custard.

Ingredients


Pastry
225g cake flour
125g butter
80g icing sugar
2 tsp grated lemon peel or lime peel
3 extra large egg yolks
2 Tblsp ice water


Filling
1 Tblsp grated lemon peel or lime peel
1 tsp vanilla essence
100g butter
125g castor sugar
1 extra large egg
1 extra large egg yolk
100g ground almonds
50g cake flour
100g blueberries


Method

Pastry

• Blitz the flour, butter, icing sugar and lemon peel together to form crumbs.
• Add the egg yolks, one at a time, pulsing between each addition.
• Add 1 Tablespoon of water at a time and pulse until mixture comes together (add extra water if needed).
• Remove dough and shape into a ball. Cover and refrigerate for 30 minutes.
• Preheat the oven to 180ºC.
• Roll out pastry to about a 3mm thickness and line a 22cm-springform tin with the pastry.
• Bake the pastry base for 10 minutes, remove from oven and allow to cool and allow to cool.

Filling

• In a mixing bowl beat the peel, vanilla essence, butter and sugar together until pale and fluffy. 
• Add the egg, then the yolk, beating well after each addition.
• Fold through almonds and flour and spread mixture into pastry case and finally scatter the blueberries over the top.
• Bake in the preheated oven for 30-35 minutes until golden.
• Allow to cool slightly (or completely) before serving hot or cold.

Serving Suggestions:


Serve hot or cold with ice cream, cream or vanilla custard.


Serves 4 - 6