Recipe: Egg Nog Custard, Cooked Custard Eggnog, Crema Quemada A La Catalana - Recipes for Brooks

Egg Nog Custard
Yield: 1 Serving
Source: Possum Kingdom Lake Cookbook

2 c egg nog
2 Eggs

Preheat oven to 350 degrees. Scald egg nog over low heat or boiling water. Beat eggs and gradually add egg nog, beating. Pour mixture into 4 to 6 buttered custard cups. Place custard cups in a pan of hot water and bake 30 minutes or until a silver knife inserted in the custard comes out clean.

VARIATION:

LEMON CUSTARD: Add 2 Tbsp. of sugar and the grated rind of 1/2 lemon to the egg nog mixture.

INSTANT EGG NOG PUDDING: Prepare instant vanilla pudding according to directions, substituting egg nog for milk.

Cooked Custard Eggnog
Yield: 8
Source: "Martha Stewart Living".

3 1/2 c milk
5 lg egg yolks
3/4 c sugar
2 c heavy cream
1 c dark rum
1 whole nutmeg; for grating

In a medium saucepan, scald 2 cups milk. Meanwhile, combine egg yolks and sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat at medium-high speed until very thick and pale yellow, 3 to 5 minutes. Fill a large bowl with ice and water, and set aside. Add half the scalded milk to egg-yolk mixture, and whisk until blended. Stir into remaining milk, and cook over low heat, stirring constantly, until mixture has thickened enough to coat the back of a spoon. Remove from heat, and immediately stir in 1 cup cream. Pass mixture through a colander or sieve into a medium mixing bowl set in the ice bath until chilled, stirring from time to time. Stir in remaining 1 1/2 cups milk and rum. Transfer to serving bowl or glasses. Whip remaining cup cream to soft peaks. Serve eggnog with a dollop of whipped cream, topped with a grating of nutmeg. This recipe yields 8 to 10 servings.

Crema Quemada A La Catalana
Source: From The Cookie Lady's Files

6 egg yolks, beaten
2 1/2 tb cornstarch
1 1/4 c confectioners sugar
2 c milk
1 cinnamon stick
1 zest of 1 lemon
2 tb brown sugar

Put the egg yolks in a bowl with the cornstarch and confectioners sugar. Simmer the milk with the cinnamon stick and lemon zest, then add the egg mixture and cook slowly, stirring to avoid lumps until the custard thickens ~ do not boil it. This may be done in a double boiler or in a saucepan placed in a larger pan of simmering water. Remove the cinnamon stick and lemon zest, divide the custard between 6 3-inch ramekins and leave in the refrigerator overnight. Before serving, sprinkle the top with brown sugar and leave for a few seconds under a hot broiler, then cool. Do this about 30 minutes beforehand so that the caramel remains crisp.

In Spain, the sugar is caramelized with a salamandra heated on a brazier or gas flame. It is obtainable also in specialized shops in
the UK and the USA.