Eggnog Crème Anglaise

Eggnog Crème Anglaise
Photo by Scott Phillips


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

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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