This is a christmas treat where we leave out the booze and the raw egg whites. Totally safe for those who prefer their eggs cooked, and tea totalers.
Yield: Makes 1 quart. Serves 4-6.
4 egg yolks
½ cup (125 mL) sugar
2 cups (500 mL) milk
2 whole cloves
1 tsp (5 mL) cinnamon
1 cup (250 mL) 35% cream
1 tsp (5 mL) freshly grated nutmeg
1 tsp (5 mL) vanilla extract
Whisk egg yolks and sugar until they become light and fluffy.
In a saucepan; combine milk, cloves, and cinnamon.
Slowly heat on medium until steamy hot, but not boiling.
Temper the egg yolks by slowly whisking half of the hot milk mixture into the yolk & sugar mixture.
Pour back into the saucepan and cook on medium heat.
Stir constantly with a wooden spoon, until the mixture begins to thicken slightly, and coats the back of the spoon (about 165ºF – 175ºF).
Do not allow the mixture to boil. Remove from heat and stir in the cream.
Strain the mixture to remove the cloves.
Let cool to room temp.
Mix in vanilla extract, nutmeg.
Chill in the fridge before serving.
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Making Hong Kong Egg Tarts: http://youtu.be/gUdoYeG9kUA?list=UUsU15yvILBmnHPeAf4SFVaQ