1. Eggnog by Executive Chef Aashish Joshi, Jaypee Siddharth, Delhi
Ingredients:
- Egg yolks (2)
- Sugar (1 spoon)
- Milk (1/2 cup)
- Cloves (1 whole)
- Cinnamon (a pinch)
- Cream (1/2 cup)
- Freshly grated nutmeg (1/2 teaspoon)
- Vanilla extract (1/2 teaspoon)
- Cognac (60 ml)
Method:
- In a large bowl use a whisk or an electric mixer to beat egg yolks until they become lighter in colour. Add sugar and beat after each addition and whisk until fluffy.
- Combine milk, cloves, and cinnamon in a thick-bottomed saucepan. Go for medium heat until the milk mixture is hot, but it shouldn't be boiling.
- Temper the eggs by adding half of the hot milk mixture into the eggs, whisking constantly while you add the hot mixture. Pour the mixture back into the saucepan.
- Cook on medium heat, stirring constantly with a wooden spoon, until the mixture begins to thicken slightly, and coats the back of the spoon. It helps to have a candy thermometer, but not necessary; if you have one, cook until the mixture reaches 160 degree Fahrenheit. Do not allow the mixture to boil, or it will curdle. Remove from heat and stir in the cream. Strain the mixture through a mesh strainer to remove the cloves. Let it cool for one hour.
- Mix in vanilla extract, nutmeg, and cognac.
- Serve in a glass and top it with whipped cream.
