Eggnog Bavarian Recipes

EGGNOG BAVARIAN

Eggnog Bavarian image

This gelatin tastes scrumptious with the classic flavor of eggnog. The ruby-red color of the raspberry sauce makes this dessert a festive addition to any special meal. -Shirley Goering, New Ulm, Minnesota

Provided by Taste of Home

Categories Desserts

Time 35m

Yield 12 servings (1 cup sauce).

Number Of Ingredients 12

Ingredients

3 envelopes unflavored gelatin
4 cups eggnog, divided
1/2 cup 2% milk
1 tablespoon rum extract
1/8 teaspoon salt
2 cups heavy whipping cream
1 cup finely chopped walnuts
RASPBERRY-CURRANT SAUCE:
1 package (10 ounces) frozen sweetened raspberries, thawed
1/2 cup red currant jelly
1 tablespoon cornstarch
2 tablespoons cold water

Steps:

In a small saucepan, sprinkle gelatin over 1 cup eggnog and milk; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Transfer to a large bowl; stir in the extract, salt and remaining eggnog. Let stand for 10 minutes., In a small bowl, beat cream until stiff peaks form. Fold cream and walnuts into gelatin mixture. Transfer to an 8-cup ring mold coated with cooking spray; refrigerate for 2 hours or until firm., Mash and strain raspberries, reserving juice. Discard seeds. Transfer to a small saucepan; stir in jelly. Bring to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 1 minute or until thickened. Cool to room temperature. Serve with gelatin.

Nutrition Facts : Calories 377 calories, Fat 27g fat (13g saturated fat), Cholesterol 105mg cholesterol, Sodium 94mg sodium, Carbohydrate 26g carbohydrate (17g sugars, Fiber 2g fiber), Protein 9g protein.

EGGNOG BAVARIANS

Eggnog Bavarians image

For our eggnog Bavarians, the drink is recast as a creamy dessert.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Number Of Ingredients 11

Ingredients

2 cups whole milk
1 vanilla bean, halved lengthwise, seeds scraped and reserved
1 cinnamon stick
1 teaspoon freshly grated nutmeg
4 large egg yolks
1/2 cup packed light-brown sugar
3 tablespoons bourbon
1/4 teaspoon salt
2 1/4 teaspoons unflavored gelatin
1/2 teaspoon pure vanilla extract
1 cup heavy cream

Steps:

Heat milk, vanilla bean and seeds, cinnamon, and nutmeg in a medium saucepan over medium-high heat until almost boiling. Remove from heat; cover, and let steep 1 hour.
Reheat milk mixture over medium-high heat until almost boiling. Meanwhile, whisk together egg yolks, sugar, bourbon, and salt in a medium bowl. Pour hot milk mixture into yolk mixture in a slow, steady stream, whisking until combined. Clip a candy thermometer onto side of pan; pour milk-yolk mixture into pan, and cook over medium-low heat, stirring constantly, until it reaches 140 degrees, about 10 minutes. Pour through a fine sieve into a medium bowl.
Prepare an ice-water bath; set aside. Sprinkle gelatin over 1/4 cup water in a heatproof bowl; let stand until softened, about 5 minutes. Place bowl over a pan of simmering water; stir until gelatin has dissolved. Stir gelatin mixture and vanilla extract into milk-yolk mixture. Place in ice-water bath; stir occasionally until mixture begins to thicken but is not set.
Whisk cream in a medium bowl until soft peaks form. Whisk one-third of the whipped cream into the milk-yolk mixture; using a rubber spatula, gently fold in the remaining whipped cream. Divide mixture among serving cups; refrigerate at least 6 hours or overnight.

EGGNOG

Eggnog image

Provided by Geoffrey Zakarian

Categories beverage

Time 1h5m

Yield 6 servings

Number Of Ingredients 12

Ingredients

2/3 cup sugar
5 large eggs, separated
2 cups 2 percent milk
Pinch ground cinnamon
2 pods star anise
2 whole cloves
1 cinnamon stick
1 vanilla bean, split and scraped
1 cup heavy cream
2/3 cup bourbon
Whipped cream, for serving
Whole nutmeg, for grating

Steps:

In a stand mixer fitted with the whisk attachment, combine the sugar and egg yolks. Whip on high speed until they are pale in color, about 6 minutes.
Heat the milk along with the ground cinnamon, anise, cloves, cinnamon stick and vanilla seeds in a small saucepan over medium heat, stirring, until it comes to a simmer, then turn off the heat.
Pour half the mixture (avoid adding spices) into the egg yolks and whisk by hand to combine. Combine the egg yolk mixture with the remaining milk and return to the stove.
Cook the mixture over medium heat, stirring, until it almost reaches a simmer. Stir in the heavy cream and bourbon. Turn off the heat and let cool completely.
When ready to serve, whip the egg whites to medium stiff peaks. Stir into the cooled mixture. Divide among glasses and garnish with the whipped cream and grated nutmeg.

EGGNOG BAVARIAN CREAM PIE

Eggnog Bavarian Cream Pie image

Number Of Ingredients 8

Ingredients

1 (3 1/2-ounce) package cook and serve non-instant vanilla pudding & pie filling (4-serving size)
2 tablespoons sugar
1 envelope unflavored gelatin
2 cups canned eggnog
2 tablespoons light rum or 1/2 teaspoon rum flavor
1 cup whipping cream
1 Keebler® Ready Crust® graham cracker pie crust
ground nutmeg

Steps:

1. Chill small mixing bowl and beaters of electric mixer.2. In medium saucepan stir together pudding mix, sugar and gelatin. Stir in eggnog. Cook and stir over medium heat until boiling. Remove from heat. Stir in rum or rum flavor. Cover surface with plastic wrap. Refrigerate about 1 hour or until almost set.3. In chilled bowl beat whipping cream on medium speed of electric mixer until soft peaks form. Fold whipped cream into the pudding mixture. Spoon into crust. Refrigerate about 4 hours or until set.4. Sprinkle with nutmeg. Store in refrigerator.

Nutrition Facts : Nutritional Facts Serves

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