Eggnog Crème Anglaise

Eggnog Crème Anglaise
Photo by Scott Phillips


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

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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