Following on from last week’s post, it’s all about ‘festive’ at the moment. Egg nog is something a little unfamiliar in our South African context, but a British tradition I’d like to try and introduce to more friends. Originally meant to warm you up as you come in from the cold, this is effectively a relatively thin custard, with a kick of brandy added.
I like to have it cold – but, if we ever have a chilly Christmas here in Cape Town, would like to try it traditionally warm. It is quite an easy recipe and makes a good 1.5L – perfect for making ahead, and then sharing when guests arrive. Consider making a batch in advance and having it ready in the fridge for those ‘last minute’ friends who always pop in!
1140ml full cream milk
100g caster sugar (can reduce quantity if you prefer it not as sweet)
1 vanilla pod, split and seeds removed
pinch of Eat.Art Cyprus salt flakes
Place the milk, sugar, salt and vanilla pod in a medium pan and heat gently, until just simmering. Place the eggs in a separate bowl, and whisk gently to break the yolks. Add a ladle full of the warm milk mixture and whisk into the eggs. Slowly add this mixture back to the remainder of the milk, whisking constantly over a medium low heat, until it thickens and coats the back of a spoon. Add the brandy. Serve warm or chilled.