EGGNOG

Ingredients

Egg Yolks 2

Sugar 35 gm

Milk 280 ml

Double Cream 60 gm

Rum 44 ml

Nutmeg ½ tsp

Cinnamon Stick 1

Egg White 2 eggs

Preparation

Whisk yolks with sugar. Boil milk, double cream and infuse cinnamon stick in a pan over a stove. Temper the hot mix into the egg and return to the pan. Cook the mix until thicken. Remove from stove, add rum into and cool it over ice. Whisk egg whites and fold in the above mixture. Pour the mix into glasses and refrigerate overnight. Sprinkle nutmeg and serve.

(Courtesy: Chef Vivek Chauhan, The Imperial, New Delhi)