Gizzi Erskine’s Egg Nog Custard
Chef and award-winning food writer, Gizzi Erskine, shares her extra festive, extra thick, Egg Nog Custard recipe – perfect to layer in trifles, pipe into doughnuts and enjoy poured of your heated puds.
Ingredients
- 12 Egg yolks
- 50g Caster sugar
- 1 tablespoon Vanilla extract
- 2 tablespoons Cornflour
- 100ml Yeo Valley Organic Whole milk
- 700ml Yeo Valley Organic Double cream
- 150ml Advocaat
- Pinch of salt
- Nutmeg to grate to taste
Try it with...
Method
- To make a basic custard mix, whisk together the egg yolks, sugar, vanilla and cornflour.
- At the same time, gently heat the milk and 500ml of the double cream until it’s hot and steamy and fizzes at the sides, but don’t let it boil.
- Slowly pour the hot milk and cream into the custard base and whisk until incorporated.
- Clean the pan and transfer everything back into the pan along with the Advocaat, keep whisking ensuring you scrape the bottom, and slowly heat – you will see that it starts to thicken, until it almost looks clotted. Keep whisking, trust the process, you want it to look clotted. Once it’s this thick, transfer it into a bowl, then whisk in 200ml of Yeo Valley double cream.
- Cool the custard, either by whisking it over an ice bath for 5-10 minutes, or pop it in the fridge, but ensure you put a layer of cling film onto the custard so a crusty film doesn’t develop on top.
- When ready to serve, grate a generous amount if nutmeg on top.
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