Eggnog Crème Anglaise

Eggnog Crème Anglaise
Photo by Scott Phillips


  • 1 Tbs. bourbon
  • 1 tsp. freshly grated nutmeg
  • 1 tsp. pure vanilla extract
  • 4 large egg yolks
  • 1/8 tsp. table salt
  • 2 cups heavy cream
  • ½ cup granulated sugar
  • + 1 more ingredients
    • 1 Tbs. dark rum

Set a medium metal bowl in a large bowl of ice water and have a fine sieve at the ready. Combine the cream and sugar in a 3-quart saucepan. Set the pan over medium heat, stirring occasionally to encourage the sugar to dissolve. Heat the mixture through but do not allow it to boil. Remove from th...

View full recipe at Fine Cooking


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