Egg Nog Recipe

Ingredients

    * 4 egg yolks

    * 1/2 cup sugar

    * 2 cups milk

    * 2 whole cloves

    * Pinch of cinnamon

    * 1 cup cream

    * 1 teaspoon freshly grated nutmeg

    * 1 teaspoon vanilla extract

    * 2 Tbsp each of bourbon and rum or brandy, or to taste (can omit for kid-friendly eggnog)

    * *4 egg whites (optional) 

Method

1 In a large bowl, beat egg yolks until they become lighter in color (can whisk by hand or use a mixer for this). Slowly beat in the sugar, whisking until fluffy.

2 Combine the milk, cinnamon, and cloves in a thick-bottomed saucepan. Slowly heat mixture on medium heat until it is steaming hot, but not boiling.

3 Temper the eggs by slowly adding half of the hot milk mixture into the eggs, whisking constantly while you add the hot mixture. Pour the mixture back into the saucepan.

4 Cook on medium heat, stirring constantly with a wooden spoon, until it begins to thicken slightly, and coats the back of the spoon. It helps to have a candy thermometer, but not necessary; if you have one, cook until the mixture reaches 160°F. Do not allow the mixture to boil, or it will curdle. (If the mixture does curdle you may be able to save it by running it through a blender.) Remove from heat and stir in the cream. Strain the mixture through a mesh strainer to remove the cloves. Let cool for one hour.

5 Mix in vanilla extract, nutmeg, and bourbon/rum and brandy (feel free to omit for kid-friendly eggnog). Chill.

Optional: Beat egg whites until they reach soft peaks. Add a teaspoon of sugar and continue to beat until they reach stiff peaks. Gently fold into eggnog.

Makes 1 quart. Serves 4-6.

Chewy Caramels & Turtle Chews

I've found this most delicious recipe for Chewy Caramels and decided to give it a go to make Turtle Chocolates.

Chewy Caramels

1 1/2 cups Heavy Whipping Cream

1 Cup, White Sugar

1 Cup Brown Sugar

2 Tsp Kosher Salt

2 Tsp Vanilla Extract

Grease and line an 8X8 pan with parchment paper.

In a heavy bottomed medium sized pot, mix cream, sugar and salt.  Heat on medium high heat stirring constantly until sugars dissolve and it comes to a boil.  

Stop stirring.  Clip a candy thermometer to the side of the pot and let it boil until the thermometer reaches 245*F or 118*C.  Keep a close eye on the thermometer.  DO NOT STIR.  If crystals form on the side of the pot, brush down with a wet pastry brush.  

As soon as the temperature reaches 245*F, Remove from heat and stir in vanilla.

Pour into prepared pan.  Let sit 8 hours to set.

To Make Chocolate Turtles

Before you begin your caramel, toast some pecans.

Toast enough Pecans to cover bottom of pan.  To toast pecans, put in a single layer on a cookie sheet and bake in preheated oven at 350*F for about 5 minutes or until you start to smell them.

Cover bottom of pan with toasted pecans.  Pour caramel over top of the pecans. Let set.  Once the caramel has set, cut into squares.

Dip the caramel pecan squares in chocolate and set on a cookie sheet lined with wax paper.  Place pecan half in center of square.  You can speed up the setting of the chocolate by refrigerating the sheet.  Store in wax paper lined layers in a tin or air tight container in fridge.