The Wick’s Wicked Eggnog
What better way to end your day on beautiful Chesterman Beach than with a glass of wine in your hand and the sunset views from the Inn’s cosy Driftwood Café? Now that the café has received its liquor licence, guests can curl up with a cocktail by the fireplace or enjoy a beer at the massive driftwood bar while nibbling on tasty bites from the new casual menu.
Of course, at this time of year, something a little more festive is also in order. So, just in time for the holidays, pastry chef Matt Wilson has whipped up this rich and luxurious eggnog that you can try at home.
4 large eggs (see note below)
½ cup (125 mL) sugar, divided
2 cups (500 mL) milk
1 cup (250 mL) whipping cream
3 oz (90 mL) dark rum
1 tsp (5 mL) nutmeg
Separate eggs into two large and very clean bowls.
Whip egg whites with 1 tbsp (15 mL) of the sugar until they form soft peaks. Set aside.
Beat egg yolks with the remaining sugar until the mixture is thick and lemon-coloured. Set aside.
Prepare an ice bath: Fill a large basin or bowl about three-quarters full with ice and water. Set aside.
In a medium-sized saucepan pot over medium heat, bring milk and cream to a simmer. Remove from heat and very slowly mix the warm milk mixture into the egg yolks and sugar, adding just a little at a time and stirring continuously so eggs don’t scramble.
Return the mixture to the pot and heat, stirring constantly, heat to 85°F (30°C) or until the mixture coats the back of a wooden spoon thickly. Remove from heat, then place the pot in the ice bath to chill. Stir frequently so it doesn’t form a skin on top.
Once the cream base is cool, fold in egg whites, stir in rum and sprinkle with nutmeg, preferably freshly ground. Chill thoroughly. Serves 4 to 6.
Note: If raw eggs are a health concern in your area, use pasteurized eggs, available at some specialty stores.