TRADITIONAL RUM EGGNOG RECIPE
Steps:
- Gather the ingredients.
- Separate the egg into two bowls.
- With a hand mixer , beat the yolk until creamy.
- Beat the egg white with 1 teaspoon sugar until soft peaks form.
- Slowly fold the egg white and yolk together using a spoon.
- In a separate bowl, beat the cream with the vanilla and almond extracts and the remaining 1 teaspoon of sugar until stiff peaks form. Add the rum and stir gently.
- Slowly fold the cream into the egg mixture.
- Serve immediately over ice, if you like, in a punch or martini glass .
- Garnish with grated nutmeg and cinnamon .
Nutrition Facts : Calories 315 kcal, Carbohydrate 11 g, Cholesterol 220 mg, Fiber 0 g, Protein 7 g, SaturatedFat 9 g, Sodium 80 mg, Sugar 10 g, Fat 16 g, ServingSize 1 cocktail (1 serving), UnsaturatedFat 0 g
RUM-KISSED EGGNOG
While it wouldn't be the holidays without eggnog for us, we really wanted to come up with a cooked eggnog that wasn't too heavy to enjoy. Cooking both the yolks and the whites removes any raw egg danger, leaving you with a perfect-for-parties drink that can be scaled up or down as you need.
Provided by Food Network Kitchen
Categories beverage
Time 40m
Number Of Ingredients 11
Steps:
- Put 2 cups milk, both citrus zests, vanilla bean, and beans in a saucepan. Bring to a simmer over medium heat. Meanwhile, whisk the egg yolks and 1/2 cup sugar in a bowl until lightened in color.
- Gradually whisk the hot milk into the eggs. Return the egg mixture to the pan and set over medium heat. Stir constantly with a wooden spoon in a figure 8 motion until the custard thickens slightly and coats the back of the spoon, about 2 to 3 minutes. Remove from heat and immediately stir in the remaining cup milk to stop the cooking. Remove the vanilla bean pod and zest strips; discard. Transfer custard to a large bowl; cool to room temperature. To speed this up, set the bowl in a larger bowl of ice.
- Put about 1 inch water in a saucepan and bring to a simmer over medium heat. Put the egg whites and remaining 2 tablespoons sugar in a heatproof bowl large enough to rest in the saucepan without touching the water. Set the bowl over the simmering water and beat until the sugar dissolves and the egg whites feel warm to the touch, about 1 minute. Remove from the heat and beat the whites with an electric mixer until they hold soft peaks, about 3 minutes. Fold the egg whites into custard mixture. Add the rum and bourbon, if using, cover, and refrigerate until ready to serve.
- Transfer the eggnog to a punch bowl or pitcher. Pour into small cups and top with freshly grated nutmeg and citrus zest.
RUM EGGNOG SAUCE
Make and share this Rum Eggnog Sauce recipe from Food.com.
Provided by Dannygirl
Categories Christmas
Time 5m
Yield 2 cups, 8 serving(s)
Number Of Ingredients 4
Steps:
- In a 4 cup glass measure, blend the eggnog and cornstarch until smooth.
- Microwave uncovered at high for 4 - 5 minutes, until mixture comes to a boil and thickens, stirring twice.
- Cover and let cool slightly; refrigerate until cold.
- In a bowl, beat whipping cream until soft peaks form; beat in rum or brandy.
- Fold into eggnog mixture until smooth.
- Refrigerate sauce until ready to serve.
Nutrition Facts : Calories 127.4, Fat 9.1, SaturatedFat 5.5, Cholesterol 48.5, Sodium 31.5, Carbohydrate 7.8, Sugar 4, Protein 2.1
SUPER FAST RUM RAISIN EGG NOG
Steps:
- Combine the ice cream, milk, rum and bourbon in a blender and blend until smooth. Divide among 4 glasses and top with freshly grated nutmeg.
EGGNOG ICE CREAM WITH HOT BUTTERED RUM SAUCE
Categories Milk/Cream Rum Ice Cream Machine Dairy Egg Dessert Freeze/Chill Christmas New Year's Eve Frozen Dessert Winter Christmas Eve Party Bon Appétit
Yield Makes 6 to 8 servings
Number Of Ingredients 14
Steps:
- For ice cream:
- Combine whipping cream and milk in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Whisk egg yolks and sugar in large bowl to blend. Gradually whisk in hot cream mixture. Return mixture to saucepan and stir constantly over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Strain into large bowl. Mix in rum and nutmeg. Refrigerate until cold.
- Process mixture in ice cream maker according to manufacturer's instructions. Transfer to container and freeze. (Can be made 4 days ahead. Keep frozen.)
- For sauce:
- Melt butter in heavy medium saucepan over medium heat. Add brown sugar, cream and corn syrup and stir until sugar dissolves. Boil 1 minute. Remove from heat. Mix in rum. Cool slightly. (Can be made 1 day ahead. Cover and refrigerate. Rewarm before using.)
- Scoop ice cream into bowls. Spoon warm sauce over and serve.
BANANA-EGGNOG BREAD PUDDING WITH RUM SAUCE
Make and share this Banana-Eggnog Bread Pudding with Rum Sauce recipe from Food.com.
Provided by JamesDeansGirl
Categories Dessert
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- MAKE THE PUDDING: Prheat oven to 375*F; grease a 13x9" baking pan (3 quarts).
- Place 1/2 the bread cubes in the baking pan; top with the banana slices and remaining bread cubes.
- In a large bowl, combine the eggnog, eggs, sugar, and nutmeg; blend well.
- Pour over the bread cubes; let stand 5 minutes.
- Bake for 40-50 minutes, or until a knife inserted in the center comes out clean.
- Meanwhile, make the SAUCE: In a small saucepan, combine all the sauce ingredients except the rum extract.
- Cook over medium heat, stirring constantly, until the mixture boils and thickens.
- Reduce heat to low; simmer for 5 minutes, stirring constantly.
- Stir in the rum extract; serve sauce warm.
- Dust individual servings with powdered sugar and top with a scoop of vanilla ice cream, if desired.
Nutrition Facts : Calories 409.6, Fat 14.2, SaturatedFat 7.6, Cholesterol 132.9, Sodium 382.4, Carbohydrate 63.4, Fiber 1.5, Sugar 34.2, Protein 8.5
EGGNOG BREAD WITH RUM SAUCE RECIPE - (4.1/5)
Provided by MJH
Number Of Ingredients 13
Steps:
- Eggnog Bread: Preheat oven to 350 degrees. Cream together butter, sugar and brown sugar in a medium/large bowl until smooth. Add in eggs one at a time. Stir in eggnog and vanilla. In a separate bowl whisk together flour, baking powder, salt, cinnamon, and allspice. Add dry ingredients to the wet ingredients 1/2 cup at a time, until it's all combined. Spray 4- 5″x3″ mini loaf pans or two larger loaf pans with non stick cooking spray. Divide batter evenly among pans and bake for 30-40 minutes or until toothpick comes out clean when tested from the center. Let cool on wire rack before removing from pan. Rum Sauce:Heat the butter, sugar and rum in a small saucepan over a low heat, stirring, until the sugar is dissolved and the sauce has thickened slightly, about 2 minutes. Remove the sauce from the heat.
EGGNOG SAUCE
Use this dessert to dress up bread pudding, pound cake, ice cream or fresh fruit.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 2 cups.
Number Of Ingredients 4
Steps:
- In a double boiler, combine the flour, sugar and salt. Gradually stir in eggnog until smooth. Cook and stir over medium heat for 6-8 minutes or until thickened. Remove from the heat; cool. Cover and refrigerate until serving.
Nutrition Facts :
EGGNOG (SPIKED WITH RUM)
I was really never a fan of eggnog... until a friend gave me this proven recipe. It's simply the best! It's rich and creamy, just like melted vanilla ice cream. This makes almost a gallon and packs a punch... so drink responsibly.
Provided by Donna Fair
Categories Drinks Recipes Eggnog Recipes
Time 8h15m
Yield 16
Number Of Ingredients 6
Steps:
- Mix egg yolks, 2 cups sugar, rum, and nutmeg together in a large bowl. Cover with plastic wrap and refrigerate 8 hours to overnight to "cure."
- Beat egg whites and remaining 1 cup sugar in a bowl using an electric mixer until firm peaks form. Fold in heavy cream. Fold in the egg yolk mixture. Beat in half-and-half until well combined. Pour into lidded jars or containers, refrigerate, and shake before serving.
Nutrition Facts : Calories 444.7 calories, Carbohydrate 41.3 g, Cholesterol 202.5 mg, Fat 21.7 g, Protein 7.1 g, SaturatedFat 12.4 g, Sodium 88.8 mg, Sugar 37.9 g
EGGNOG ICE CREAM WITH HOT BUTTERED RUM SAUCE
Why save your ice cream maker for summer? Serve Christmasy scoops featuring the flavor of eggnog and drizzle them with a delectable buttered rum sauce straight from the stovetop. -Deirdre Cox, Kansas City, Missouri
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 1-1/2 quarts (1 cup sauce).
Number Of Ingredients 13
Steps:
- In a small bowl, whisk egg yolks and sugar; set aside. In a large heavy saucepan, combine the cream and milk. Split vanilla bean in half lengthwise. With a sharp knife, scrape seeds into pan; add bean., Heat cream mixture until bubbles form around sides of pan. Whisk a small amount of hot mixture into the egg mixture. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture is thickened and coats the back of a spoon., Quickly transfer to a bowl; place in ice water and stir for 2 minutes. Stir in rum and nutmeg. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight., Discard vanilla bean. Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving., For sauce, in a small saucepan, melt butter over medium heat. Stir in brown sugar, cream and corn syrup; cook and stir until sugar is dissolved. Remove from the heat; stir in rum. Serve with ice cream.
Nutrition Facts :
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