Monday 25 October 2021

eggnog cream, my festive mvp

Eggnog cream, or more specifically eggnog creme diplomat, is a super Christmassy side kick for all your festive favourites. Top a pavlova with a billowy mound, fill choux buns, doughnuts, sandwich between sponges, open a box of mice pies and add a spoonful. I tested the recipe with little 3 layer ginger sponge, it's giving me all the yuletide feels. Yes it's an accompaniment, not even a side dish, but it elevates the Christmassiness of whatever it graces, and it's my sweet festive MVP.  

A creme diplomat is simply pastry cream lightened with softly whipped cream, adding a few splashes of brandy, and a grating of nutmeg gives you eggnog cream, and it's glorious. The pastry cream can be made ahead and stored in an airtight container in the fridge, when you're ready, give it a quick beat, add the whipped cream, grate nutmeg over top, and Bob's your tipsy Christmas uncle!

eggnog creme diplomat

170ml milk
2 egg yolks
40g caster sugar
15g cornflour
1 tsp Queen vanilla paste
15g butter
30 ml brandy
30 ml bourbon
grated fresh nutmeg
150ml thickened cream

• in a small pan, over medium heat, bring the milk to just below boiling point, you'll see little lines form on the surface
• meanwhile whisk together the egg yolks, sugar, cornflour and vanilla; set the bowl on a damp cloth to stop it dancing around, gradually add the hot milk, whisking enthusiastically
• tip the custard back into the pan, and with the heat on low, whisk continuously.  The custard will thicken quickly, once it starts to bubble, whisk for a further minute then take off the heat.  Add the butter, whisking until smooth, then add the brandy, bourbon, and finally vanilla, again whisking to combine
• push the custard through a sieve into a small bowl, press plastic wrap onto the surface of the custard, place in the fridge to cool
• while the custard is cooling, whip the cream to soft peaks
• remove the cold custard from the fridge and give it a good whisk to smooth it out, use the whisk to fold through the whipped cream until just combined, grate the fresh nutmeg over the top and stir through
• use immediately, or store covered in the fridge until required. Will keep for up to 3 days. 

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