When I lived in the U.K. I always made my own Eggnog. It was not something which was commercially available over there, and it was not a popular Christmas drink over there either! Most people didn't even know what it was.
And if you mentioned it to them, they would wince in disgust at the thought of drinking something so close to custard in texture and flavor. (DO note that they neverminded brandishing their puddings with copious amounts of custard!)
Anyways, I made my own and my very British husband quite enjoyed it. In fact, he wanted me to make it every year, it is that good.
This is an eggnog recipe which I have been making for many, many years now. It is foolproof so long as you follow the directions and was adapted many moons ago from a recipe I found on Eating on a Dime. I could not believe that I didn't already have it on here.
- 6 large egg yolks
- 1/2 cup (100g) granulated white sugar
- 1 cup (240ml) heavy cream
- 2 cups (480ml) milk
- 1/2 teaspoon freshly grated nutmeg
- pinch of salt
- 1/4 teaspoon pure vanilla extract
- more grated nutmeg to garnish
- alcohol optional, see note
TO ADD THE OPTIONAL ALCOHOL
Add 1/4 cup (60ml) brandy, bourbon or rum at the same time as you add your vanilla.
Taste and adjust as necessary.
Easy Homemade Egg Nog
Ingredients
- 6 large egg yolks
- 1/2 cup (100g) granulated white sugar
- 1 cup (240ml) heavy cream
- 2 cups (480ml) milk
- 1/2 teaspoon freshly grated nutmeg
- pinch of salt
- 1/4 teaspoon pure vanilla extract
- more grated nutmeg to garnish
- alcohol optional, see note
Instructions
- Whisk the egg yolks and sugar together in a bowl until very light in color, and creamy, using an electric whisk.
- Combine the milk, cream, nutmeg and salt in a medium saucepan. Place over medium heat and heat just barely to a simmer. It should be hot to the touch, but not boiling.
- Remove from the heat. Add one cup of the warm mixture to the egg mixture, whisking it in continuously. (This is called tempering the eggs.) Continue to whisk in the warm mixture until it has been thoroughly amalgamated.
- Pour back into the saucepan and return to the stove top. Continue to whisk and cook until the mixture reaches 160*F/71*C. The mixture should be coating the back of a metal spoon.
- Remove from the heat. Whisk in any alcohol (if using) and the vanilla.
- Strain through a fine mesh strainer into a glass container, cover with plastic wrap and chill thoroughly. If you think it is too thick (once chilled) you can whisk in a few more tablespoons of milk or cream to get it to the consistency you desire.
- Serve in chilled glasses with a fresh grating of nutmeg on top. This will keep for up to one week in the refrigerator.
Notes
TO ADD THE OPTIONAL ALCOHOL
Add 1/4 cup (60ml) brandy, bourbon or rum at the same time as you add your vanilla.
Taste and adjust as necessary.
Did you make this recipe?
- 6 slices of bread (I used sour dough)
- 1/4 cup (75g) softened butter for spreading
- 2 cups (470g) grated cheddar cheese
- 1/3 cup (80ml) condensed tomato soup, undiluted (in the UK use Batchelor's)
- 4 slices of streaky bacon, cooked until crisp and crumbled
- pinch of salt and black pepper as desired
I used sour dough bread as I felt it would fit into the baking dish better and wasn't too thick. I used regular softened butter. The original poster used margarine.
I used a mix of strong orange grated cheddar and a combo of grated mild and medium cheddars white and orange mix. It is okay to use ready grated cheeses for this.
Condensed soup is soup which you need to add either water or milk to in order to make it edible. You cannot just dump it into a saucepan, heat it up and eat it that way. In the U.K. the condensed soup that you would want to use is the Bachelor's brand. I think they are the only ones who make condensed soups.
The original poster used ready-made bacon bits. I preferred to use my own home-fried bacon. I keep fried bacon in my freezer for just this purpose. It is very easy to just take out and chop up to use for recipes.
Tomato Soup & Bacon, Grilled Cheese Casserole
Ingredients
- 6 slices of bread (I used sour dough)
- 1/4 cup (75g) softened butter for spreading
- 2 cups (470g) grated cheddar cheese
- 1/3 cup (80ml) condensed tomato soup, undiluted (in the UK use Batchelor's)
- 4 slices of streaky bacon, cooked until crisp and crumbled
- pinch of salt and black pepper as desired
Instructions
- Preheat the oven to 400*F/200*C/gas mark 6. Have ready a casserole dish large enough to hold 3 slices of the bread in a single layer.
- Measure the soup, crumbled bacon and grated cheese into in a bowl and combine well together.
- Butter all of your bread slices on one side. Cut them all in half through the middle.
- Place 3 of the halved slices of bread in the casserole dish, buttered side down. Divide the cheese mixture between them. Top with the remaining halves of buttered bread, butter side up, pressing them down gently over the cheese.
- Bake in the preheated oven for 25 to 30 minutes, until the cheese is all melty and gooey and the bread has toasted.
- Serve hot, two sandwich halves per person. Enjoy!
Did you make this recipe?
This delicious Lemonade Chicken recipe which I am sharing with you today is one which I had flagged on Pinterest a number of weeks back. I adapted it from one which I found on a blog called Dash for Dinner.
The flavors sounded interesting and like something which I would enjoy. I adore lemon chicken, so why wouldn't I enjoy lemonade chicken.
The original recipe was cooked in the crockpot/slow cooker. I confess, although I do cook chicken in the slow cooker from time to time for convenience's sake, I am not overly fond of the texture of chicken which has been cooked in the slow cooker.
It seems to be too similar in texture to chicken which comes in the can. And I am not a fan of canned chicken either.
- 2 Boneless skinless chicken breasts
- 1/2 cup (120ml) frozen lemonade concentrate, thawed
- 1 TBS tomato ketchup
- 1 TBS soft light brown sugar, packed
- 1/2 TBS rice wine vinegar
- pinch of white pepper
- pinch of salt
- 1 TBS cornstarch (corn flour)
- 1 TBS cold water
Lemonade Chicken
Ingredients
- 2 Boneless skinless chicken breasts
- 1/2 cup (120ml) frozen lemonade concentrate, thawed
- 1 TBS tomato ketchup
- 1 TBS soft light brown sugar, packed
- 1/2 TBS rice wine vinegar
- pinch of white pepper
- pinch of salt
- 1 TBS cornstarch (corn flour)
- 1 TBS cold water
Instructions
- Preheat the oven to 375*F/ 190*C/ gas mark 5. Butter a small casserole dish. (Trust me on this.)
- Place the chicken breasts into the casserole dish. Whisk together the remaining ingredients and pour them over top of the chicken. Cover tightly.
- Bake in the preheated oven for 35 to 40 minutes, until the chicken is cooked through and the sauce has thickened somewhat, uncovering for the last 10 minutes.
- You can also cook this in the slow cooker. Butter your slow cooker. Place the chicken into the bottom of the slow cooker. Whisk the remaining ingredients together and pour over the chicken.
- Cover and cook on high for 2 - 3 hours, or low for 4 - 6 hours. Make sure your chicken is cooked all the way through.
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