Fast Water
11-14-2009, 10:13 AM
So what do you got? Huh?
I remember Pete's yummy bread. That was really good.
This year I am going sugarless (no choice). So far I've modified two recipes. Pumpkin pie and eggnog. I have made eggnog off and on over the years but always seem to go back to the store bought stuff. (I guess because the wife buys it for me) But going forward I will need the sugarless variety and I am not too sure that exists in the stores.
Soooooooo:
5 L Eggs (beaten and strained to remove the chalazae)
6 C Non fat milk
1/4 C Heavy cream
1 t. Nutmeg (fresh ground)
3 Allspice berries (fresh ground)
2 t. Cinnamon (ground)
1/2 t. Ginger (fresh grated)
6 T Sucralose
1/2 t. Vanilla extract
1 t. Rum extract
1 1/2 cups whipped cream (optional)
Combine ingredients except the vanilla and the rum extract in a sauce pan over medium heat. SLOWLY bring the temperature up to 165 degrees stirring ALL THE TIME. (at 160, the liquid will be pasteurized) Watch for carryover on the temperature. Going over 170 can be a bad thing. You are looking to pasteurize and give a little body to the liquid. Not make a full custard. Don't over cook the eggs.
Take the sauce pan and place in cold water to reduce the heat.
Add the vanilla and rum extract. Cool completely and serve.
BEST MADE THE DAY BEFORE.
You can also fold in some freshly whipped cream for extra body and richness.
:food:
If you use real rum (and I don't know how much to use) or pasteurized eggs you can skip the cooking part although you will have a much thinner nog.
I remember Pete's yummy bread. That was really good.
This year I am going sugarless (no choice). So far I've modified two recipes. Pumpkin pie and eggnog. I have made eggnog off and on over the years but always seem to go back to the store bought stuff. (I guess because the wife buys it for me) But going forward I will need the sugarless variety and I am not too sure that exists in the stores.
Soooooooo:
5 L Eggs (beaten and strained to remove the chalazae)
6 C Non fat milk
1/4 C Heavy cream
1 t. Nutmeg (fresh ground)
3 Allspice berries (fresh ground)
2 t. Cinnamon (ground)
1/2 t. Ginger (fresh grated)
6 T Sucralose
1/2 t. Vanilla extract
1 t. Rum extract
1 1/2 cups whipped cream (optional)
Combine ingredients except the vanilla and the rum extract in a sauce pan over medium heat. SLOWLY bring the temperature up to 165 degrees stirring ALL THE TIME. (at 160, the liquid will be pasteurized) Watch for carryover on the temperature. Going over 170 can be a bad thing. You are looking to pasteurize and give a little body to the liquid. Not make a full custard. Don't over cook the eggs.
Take the sauce pan and place in cold water to reduce the heat.
Add the vanilla and rum extract. Cool completely and serve.
BEST MADE THE DAY BEFORE.
You can also fold in some freshly whipped cream for extra body and richness.
:food:
If you use real rum (and I don't know how much to use) or pasteurized eggs you can skip the cooking part although you will have a much thinner nog.