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Victorian Eggnog

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)21.5137
Energy (kCal)1443.78
Carbohydrates (g)112.6482
Total fats (g)102.0536
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Bring cream and half and half to simmer in large saucepan. Whisk yolks and sugar in large bowl to blend. Gradually whisk hot cream mixture into yolk mixture. Return mixture to same saucepan. Stir over medium-low heat until mixture thickens and leaves path on back of spoon when finger is drawn across, about 4 minutes (do not boil). Strain into bowl. Stir in nutmeg. Cool slightly. (Can be made 1 day ahead, Cover and chill. If desired, rewarm over low heat stirring occasionally, before continuing). | 2. Divide warm or cold mixture amount 6 cups or glasses. Stir 1 tablespoon sherry into each. Sprinkle additional nutmeg over each and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    whipping cream 2 cups 700.8 7.104 5.207999999999999 74.184
    half 1 cup - - - -
    egg yolk 6 328.44 3.6618 16.1772 27.0708
    sugar 1/2 cup 402.99 100.79799999999999 0.0 0.0
    nutmeg 1 teaspoon 11.55 1.0844 0.1285 0.7988
    sherry 6 tablespoons - - - -
    nutmeg ground 11.55 1.0844 0.1285 0.7988

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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