Eggnog Sauce Recipes

HOMEMADE EGGNOG

Steps:

• In a heavy saucepan, whisk together eggs, sugar and salt. Gradually add 4 cups milk; cook and stir over low heat until a thermometer reads 160°-170°, 30-35 minutes. Do not allow to boil. Immediately transfer to a large bowl., Stir in vanilla, nutmeg and remaining milk. Place bowl in an ice-water bath, stirring until milk mixture is cool. (If mixture separates, process in a blender until smooth.) Refrigerate, covered, until cold, at least 3 hours. , To serve, beat cream until soft peaks form. Whisk gently into cooled milk mixture. If desired, sprinkle with additional nutmeg before serving.

RUM EGGNOG SAUCE

Steps:

• In a 4 cup glass measure, blend the eggnog and cornstarch until smooth.
• Microwave uncovered at high for 4 - 5 minutes, until mixture comes to a boil and thickens, stirring twice.
• Cover and let cool slightly; refrigerate until cold.
• In a bowl, beat whipping cream until soft peaks form; beat in rum or brandy.
• Fold into eggnog mixture until smooth.
• Refrigerate sauce until ready to serve.

EGGNOG SAUCE

Steps:

• In a double boiler, combine the flour, sugar and salt. Gradually stir in eggnog until smooth. Cook and stir over medium heat for 6-8 minutes or until thickened. Remove from the heat; cool. Cover and refrigerate until serving.

TRADITIONAL EGGNOG SAUCE

Steps:

• Beat eggs & sugar till thick & lemon coloured in the top of a double boiler. (I use a small stainless bowl sitting on top of a small saucepan).
• Stir in flour, salt & 2 Tbsp of unwhipped cream.
• Cook over simmering water, add butter stirring constantly about 10 minutes or until butter melts & sauce thickens.
• Remove from heat, add brandy, cover & chill.
• Up to this point it can be made ahead & left in the fridge for a couple of days.
• Whip remaining 1/2 cup of whipping cream.
• Fold into chilled egg mixture.