Creamy simmered then chilled eggnog doused with Licor 43 and topped with a nutmeg dusted meringue.
Course Drinks
Cuisine Mediterranean
Keyword Cooked Egg Eggnog
Prep Time 30 minutesminutes
Cook Time 20 minutesminutes
Total Time 50 minutesminutes
Servings 2servings
Equipment
Thermometer
Saucepan
electric whisk
silicone baking sheet
Ingredients
2Eggs - room temperature separated
1/4cupSugar
2cupsMilk your choice
3ozLicor 43 brandy or rum works too
pinchNutmeg
1tbspPowdered sugar
pinchCream of tartar
Instructions
Preheat oven to 350
In a saucepan place the egg yolks, sugar and milk and simmer on low, while whisking, until the temperature reaches 160 degrees.
Remove from the burner, cool then chill.
Place the egg whites in a mixing bowl and whip until frothy. Add a pinch of cream of tartar and the confection sugar and continue to whip until firm and fluffy.
Place dollops of whipped egg whites onto a silicone baking sheet, pinch of nutmeg on top, bake 10 minutes. Look for a light golden color.
Remove and allow to cool.
Add the licor to the milk mixture. Whisk to form froth. Pour into glasses and top with Meringue.