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Creme de Vie
Drink

Creme de Vie

4.3

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 In a saucepan, combine water and sugar. Bring to a boil and cook for 3 minutes.
  2. 2 Place egg yolks in a blender and process on high speed. Slowly pour in the hot sugar water while blending (pouring too fast might curdle the yolks.) Add condensed milk, rum and vanilla. Blend until smooth. Chill in refrigerator.

By Simy

Eggnog Extreme
Drink

Eggnog Extreme

4.6

Prep
45 min
Cook
Total
45 min

Instructions

  1. 1 In a large bowl, combine egg yolks, 2 cups sugar and rum. Mix well, cover and refrigerate for 24 hours.
  2. 2 Stir half-and-half into cooled yolk mixture. In a large bowl, whip the heavy cream until soft peaks form; set aside.
  3. 3 In a separate clean bowl, with a clean whisk, whip egg whites until thick, then gradually add sugar and whip until peaks form. Fold the whipped cream into the egg whites, then fold into the yolks mixture. Sprinkle top with nutmeg.

By HENRYVG

Eggnog
Drink

Eggnog

4.6

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 In a large bowl, blend the milk, cream, egg yolks, vanilla and whiskey using a hand mixer until smooth and creamy. In a separate bowl, whip egg whites until soft peaks form. Gradually sprinkle in the sugar while continuing to whip until stiff. Fold the egg whites into the egg yolk mixture, and pour into a punch bowl or large pitcher. Serve in mugs or cups garnished with a sprinkle of nutmeg.

By LOOOBEEE

Satisfying Eggnog
Drink

Satisfying Eggnog

3.4

Prep
10 min
Cook
10 min
Total
140 min

Instructions

  1. 1 Whisk together the nonfat milk, evaporated milk, sucralose sweetener, nutmeg, and egg yolks in a heavy saucepan. Warm over very low heat, stirring constantly, until the mixture reaches 160 degrees F (70 degrees C), about 10 minutes. Pour the eggnog through a strainer. Stir in vanilla extract. Refrigerate until chilled, about 2 hours.
  2. 2 Just before serving, stir in dark rum, if using.

By BTSYLYNN

Rompope (Mexican Eggnog)
Drink Mexican

Rompope (Mexican Eggnog)

5.0

Prep
10 min
Cook
40 min
Total
195 min

Instructions

  1. 1 Bring milk, sugar, and cinnamon sticks to a boil in a large saucepan over low heat. Continue to boil, stirring constantly, until milk has reduced by a little more than one-third, about 20 minutes. Remove from the heat. Leave in the saucepan and allow to cool slightly, about 10 minutes.
  2. 2 Beat egg yolks with an electric mixer until thick and pale. Mix in a little of the warm milk mixture. Pour egg yolk mixture into the saucepan with the remaining milk mixture. Stir to combine and bring to a boil over low heat. Stir constantly, scraping the bottom and sides, until mixture is thick enough to coat the back of a spoon, 5 to 7 minutes.
  3. 3 Remove from the heat, remove cinnamon sticks, and cool to lukewarm, 15 to 30 minutes. Stir in rum and cool completely, about 2 hours.

By AnaMaría

Eggnog Blend
Drink

Eggnog Blend

4.8

Prep
490 min
Cook
Total
490 min

Instructions

  1. 1 In a saucepan over low heat, stir together the half-and-half and sugar. Whisk in egg yolks and cook until light custard forms; do not boil. Remove from heat and cool, then place in refrigerator and chill overnight.
  2. 2 Into the chilled mixture, stir in vanilla, cream, dark rum, scotch, and vanilla ice cream. Serve cold.

By Sara

Overnight Eggnog
Drink

Overnight Eggnog

Prep
15 min
Cook
10 min
Total
505 min

Instructions

  1. 1 Combine milk, cinnamon, vanilla, and cloves in a medium pot over medium-high heat. Cook, stirring every so often, until spices become one with the milk, 3 to 5 minutes. Be sure to stir from the bottom of the pot so the milk doesn't burn.
  2. 2 Meanwhile, whisk egg yolks and cane sugar together in a large mixing bowl until pale yellow, thick, and smooth.
  3. 3 Remove milk mixture from the stove. Pour some of the hot milk into the egg yolk mixture, whisking quickly to avoid scrambling the eggs. Continue, pouring a little bit at a time and whisking, until all has been added.
  4. 4 Pour the mixture back into the pot and place over medium heat. Stir constantly with a spatula until eggnog thickens and becomes light beige in color, about 5 minutes; it should leave a slight film on the spatula. Remove from the heat.
  5. 5 Pour whipping cream and nutmeg into a pitcher. Pour eggnog mixture into the whipping cream and mix with the spatula to combine. Place in the refrigerator, 8 hours to overnight for best enjoyment. Stir before serving.

By Anna Stadlman

Pumpkin Pie Eggnog
Drink

Pumpkin Pie Eggnog

5.0

Prep
10 min
Cook
5 min
Total
495 min

Instructions

  1. 1 Place egg yolks in a large bowl and beat using an electric blender until pale yellow, about 5 minutes. Add whipping cream and vanilla extract; mix until well combined.
  2. 2 Combine pumpkin puree, brown sugar, white sugar, maple syrup, evaporated milk, pumpkin pie spice, cinnamon, and salt in a saucepan over medium heat. Cook and stir until sugars are dissolved, 5 to 7 minutes. Remove from heat and let cool slightly. Stir in milk and mix until well combined.
  3. 3 Slowly pour pumpkin mixture into the egg mixture and stir together until well combined. Pour eggnog through a wire-mesh strainer into a container and refrigerate overnight. Pour 1 tablespoon brandy into each cup of eggnog.

By Bobbie Susan

Homemade Eggnog
Drink American

Homemade Eggnog

4.3

Prep
15 min
Cook
10 min
Total
385 min

Instructions

  1. 1 Beat egg yolks and sugar in a large bowl with an electric mixer on medium speed until light and fluffy, about 2 minutes. Set aside.
  2. 2 Combine milk, heavy cream, and nutmeg in a large saucepan and cook over medium heat until mixture begins to simmer and small bubbles appear around the edges, about 3 minutes. Remove from heat.
  3. 3 Whisk constantly while gradually pouring a small amount of the hot milk mixture into the yolk mixture to temper the eggs. Continue adding milk mixture in small increments until fully combined; transfer eggnog back into saucepan. Continue to cook over medium heat, whisking constantly, until eggnog thickens slightly and reaches 160 degrees F (70 degrees C), about 5 minutes.
  4. 4 Remove from heat and pour eggnog into a large pitcher. Cover and refrigerate until well chilled, at least 6 hours or overnight.
  5. 5 Blend cooled eggnog with an immersion blender until no lumps remain, about 1 minute. Ladle into cups and top each with a dollop of whipped cream and a sprinkle of cinnamon.

By Jennifer Nolan

Chef John's Homemade Eggnog
Drink American

Chef John's Homemade Eggnog

4.7

Prep
5 min
Cook
10 min
Total
105 min

Instructions

  1. 1 Place egg yolks in a saucepan. Whisk in sugar until well blended and creamy. Add milk and cream; whisk until blended. Place pan over medium heat; whisk frequently until mixture reaches a temperature of between 170 to 180 degrees F (75 to 80 degrees C) using an instant-read thermometer. Remove from heat. Stir in nutmeg and whiskey.
  2. 2 Chill pan in cold water until cool. Transfer mixture to a container (a large pitcher is ideal). Cover and refrigerate until thoroughly chilled, 2 to 3 hours.
  3. 3 Place egg whites in a bowl and whisk until soft peaks form. Add sugar and continue whisking until egg whites hold a firmer peak. Whisk egg whites into custard base until thoroughly blended. Refrigerate until chilled, about 30 minutes.
  4. 4 Whisk eggnog again just before serving and between each pour to ensure even distribution of the egg whites which tend to float to the top. Serve with a dusting of nutmeg.

By John Mitzewich

Sweet Creme de Vie
Drink Latin American

Sweet Creme de Vie

4.7

Prep
15 min
Cook
10 min
Total
385 min

Instructions

  1. 1 Bring water, sugar, and anise seeds to a boil in a saucepan; lower heat to medium-low. Simmer until thick and syrupy, about 10 more minutes. Remove from heat and pour through a strainer to separate the seeds out; set syrup aside to cool slightly.
  2. 2 Beat eggs yolks in a large bowl until light yellow; add rum, condensed milk, evaporated milk, and vanilla extract. Stir in syrup mixture until mixture is smooth. Pour into decorative bottles and seal tightly. Refrigerate for at least 6 hours before drinking, the longer the better.

By celestrin

Coquito
Drink Latin American

Coquito

4.8

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Combine evaporated milk and egg yolks in the top of a double boiler over simmering water. Cook over medium heat, stirring constantly, until mixture coats the back of a spoon and reaches a temperature of 160 degrees F (71 degrees C).
  2. 2 Transfer mixture to a blender. Add cream of coconut, sweetened condensed milk, rum, water, vanilla, cinnamon, and cloves; blend until well combined, about 30 seconds.
  3. 3 Pour into a sterilized glass bottle and refrigerate. Serve over ice, if desired.

By Brandy

Amazingly Good Eggnog
Drink American

Amazingly Good Eggnog

4.8

Prep
10 min
Cook
15 min
Total
565 min

Instructions

  1. 1 Combine milk, 1/2 teaspoon vanilla extract, cinnamon, and cloves in a large saucepan over low heat; stir and heat for 5 minutes. Increase the heat to medium-low; Gradually bring to a boil. Remove from the heat.
  2. 2 Whisk egg yolks in a large bowl until they turn light yellow. Add sugar; whisk until light and fluffy.
  3. 3 Pour some of the hot milk mixture into egg yolk mixture; whisk quickly to avoid scrambling eggs. Continue adding hot milk and whisking until all milk is incorporated.
  4. 4 Pour mixture back into the saucepan. Cook over medium heat, stirring constantly, until thick, about 3 minutes; do not boil.
  5. 5 Strain; let cool for 1 hour. Stir in cream, rum, remaining 2 teaspoons vanilla extract, and nutmeg. Refrigerate 8 hours to overnight before serving.

By NATALIESMOM

German Twists
Drink European

German Twists

4.4

Prep
60 min
Cook
15 min
Total
225 min

Instructions

  1. 1 Sprinkle yeast over warm water in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
  2. 2 Meanwhile, combine flour and salt in the bowl of a food processor; pulse once or twice to combine. Scatter butter over flour; process until butter is thoroughly mixed into flour mixture, about 1 minute.
  3. 3 Whisk yeast mixture, sour cream, egg yolks, egg, and vanilla extract together in a bowl; pour into food processor. Pulse several times just until dough starts to hold together and cleans the sides of the bowl (do not overmix). Transfer dough to a work surface; divide in half. Form each dough half into a thick disk; wrap in plastic wrap and refrigerate at least 2 hours to overnight.
  4. 4 Preheat the oven to 375 degrees F (190 degrees C). Line several baking sheets with parchment paper.
  5. 5 Sprinkle a work surface generously with sugar. Roll out 1 dough disk into an 8x16-inch rectangle; sprinkle dough generously with sugar. Fold dough over in thirds, letter-style. Repeat rolling, sugaring, and folding two more times. Roll out dough into a 4x14-inch rectangle, about ¼-inch thick. Repeat process with second dough disk.
  6. 6 Cut strips from short sides of dough rectangles about ½- to ¾-inch wide. Place strips onto the prepared baking sheets, twisting and slightly stretching strips or form into horseshoe shapes.
  7. 7 Bake in the preheated oven until lightly golden brown, 12 to 15 minutes. Cookies will puff up a bit to reveal delicate layers. Cool cookies on baking sheets for about 5 minutes before transferring to wire racks to cool completely.

By Eliserae

Maicena (Corn Pudding)
Breakfast Caribbean

Maicena (Corn Pudding)

4.8

Prep
5 min
Cook
25 min
Total
30 min

Instructions

  1. 1 Heat cornstarch in a saucepan over medium heat. Slowly stir in milk. Add sugar and salt; cook and stir until slightly thickened, about 15 minutes.
  2. 2 Whisk egg yolks in a bowl; stir in ¼ cornstarch mixture, then stir into pan. Cook and stir until combined, about 1 minute. Add lemon rind; cook and stir until thickened, 7 to 10 minutes. Off heat, stir in vanilla extract to combine.

By Eric Bryant

Polvorones from Puerto Rico
Dessert Caribbean

Polvorones from Puerto Rico

2.7

Prep
20 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two cookie sheets.
  2. 2 Beat shortening and butter in a large bowl with an electric mixer until smooth and creamy. Add sugar and beat until fluffy. Mix in egg, egg yolk, vanilla, and almond extract.
  3. 3 Add flour, 1 cup at a time, until completely mixed; the dough should be stiff and able to hold its shape when formed into a ball. If this consistency is not achieved, add a little more flour.
  4. 4 Make 1-inch balls of dough and place 1 inch apart onto the prepared cookie sheets. Use your finger to make small indentations in the middle of each cookie; fill each with a cube of guava paste.
  5. 5 Bake in batches in the preheated oven until light golden on the bottom, about 15 minutes, switching racks halfway through; do not overcook. Cool on the baking sheet briefly before transferring to a wire rack to cool completely.

By SST

Mallorca Bread
Bread & Baking Caribbean

Mallorca Bread

Prep
25 min
Cook
25 min
Total
150 min

Instructions

  1. 1 Dissolve yeast in warm water in a large bowl, about 5 minutes. Add flour, milk, 4 tablespoons butter, sugar, egg yolks, and salt; mix well.
  2. 2 Turn out dough onto a lightly floured work surface; knead for 5 minutes, adding more flour, a little at a time, until no longer sticky.
  3. 3 Grease a bowl. Add dough, cover with plastic wrap and a towel. Set dough aside to rise in a warm place for 50 minutes.
  4. 4 Grease a 9-inch square baking pan; set aside. Lightly punch down dough; knead on a lightly floured surface into an 18x9-inch rectangle. Brush with remaining 2 tablespoons butter.
  5. 5 Roll up dough snugly from one short end; cut into 9 slices, trimming ends to make neat. Place slices in the prepared baking pan, cut sides-up. Cover with plastic wrap and a towel; set aside in a warm place for 40 minutes.
  6. 6 Meanwhile, preheat the oven to 375 degrees F (190 degrees C).
  7. 7 Bake in the preheated oven until light brown, 25 to 30 minutes. Cool in the pan for 5 minutes. Transfer rolls to a platter; dust with confectioners' sugar.

By James

Breezy Key Lime Pie with Strawberry Rhubarb Glaze
Dessert Caribbean

Breezy Key Lime Pie with Strawberry Rhubarb Glaze

4.7

Prep
20 min
Cook
35 min
Total
545 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Combine crumbs and butter in a bowl until evenly moistened; press into the bottom and up the sides of a 10-inch pie plate.
  3. 3 Beat sweetened condensed milk, Key lime zest, Key lime juice, egg yolks, and vanilla extract in a bowl with an electric mixer until smooth; pour filling into prepared crust.
  4. 4 Bake in the preheated oven until center is slightly jiggly, about 15 minutes. Cool for 10 minutes; refrigerate.
  5. 5 Combine rhubarb, strawberries, sugar, water, and pectin in a saucepan over medium heat; boil, stirring often, until rhubarb and berries break down and glaze begins to thicken and resemble jam, about 20 minutes. Cool until lukewarm; glaze will thicken as it cools.
  6. 6 Spread glaze over pie; refrigerate until chilled before serving, at least 8 hours for the best texture.

By Diamonds_Nine

Haitian Beef Patties
Appetizer Caribbean

Haitian Beef Patties

4.0

Prep
45 min
Cook
65 min
Total
625 min

Instructions

  1. 1 Place flour in a large bowl. Make a well in the center; add water and salt. Mix lightly with a wooden spoon until dough comes together. Cover with plastic wrap and chill for 30 minutes.
  2. 2 Mix shortening and butter together in a small bowl.
  3. 3 Transfer dough to a flat work surface; roll into a rectangle about 1/4-inch thick. Spread 1/2 of the shortening mixture on top. Fold 1 side of the rectangle into the center; spread remaining shortening on top. Fold other side of the rectangle over the first, like a letter. Roll into a 1/4-inch-thick rectangle; fold into thirds. Repeat the rolling and folding process one more time.
  4. 4 Wrap dough with plastic wrap and chill, 8 hours to overnight.
  5. 5 Fill a baking pan with water and place on the bottom rack of the oven. Preheat oven to 375 degrees F (190 degrees C).
  6. 6 Pound shallots, parsley, garlic, and chile powder into paste with a mortar and pestle.
  7. 7 Preheat a large skillet over medium heat; cook and stir beef until browned, about 5 minutes. Stir in shallot paste, onion, and beef broth. Cover and cook, stirring constantly, until juices are absorbed, about 10 minutes. Let cool, about 5 minutes.
  8. 8 Roll chilled dough to a rectangle about 1/2-inch thick. Cut into 2 1/2-inch circles. Place 1 1/3 tablespoon of the beef mixture on 1 side of each circle. Fold and lightly press edges to seal.
  9. 9 Transfer filled patties to a baking sheet. Brush tops and edges with egg yolk.
  10. 10 Bake in the preheated oven until puffy, about 30 minutes. Reduce oven temperature to 300 degrees F (150 degrees C) and continue baking until golden brown, about 20 minutes.

By Red-run

Caribbean Crab Souffle
Dinner Caribbean

Caribbean Crab Souffle

4.3

Prep
35 min
Cook
30 min
Total
65 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Butter a 8 cup souffle dish.
  2. 2 Toast coconut in a non-stick skillet over low heat.
  3. 3 In a medium skillet, melt butter over low heat and add the celery, garlic, curry powder, thyme, red pepper flakes, salt and pepper - cook for 3 minutes. Stir in flour until smooth for about 1 minute. Pour in milk and cook over medium heat, stirring constantly, until mixture comes to a boil and thickens. Set aside and cool slightly. Whisk the egg yolks one at a time into the sauce. Stir in coconut and crab meat.
  4. 4 In medium bowl, beat egg whites and lemon juice with a mixer until stiff, but not dry. Stir 1/4 of the whites into crab mixture. Quickly and gently fold in the remaining whites. Do not deflate the volume. Transfer mixture to the souffle dish and place it on a rack at the bottom of the oven.
  5. 5 Bake for 30 minutes or until golden, puffed and still moist inside.

By Esmee Williams

Grandma's Hollandaise Sauce

Grandma's Hollandaise Sauce

5.0

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Combine egg yolks and lemon juice in a blender. Blend on high speed. With blender running, pour in hot melted butter in a very thin stream and blend until sauce is thick and emulsified.

By krissaumshotmailcom

Easy Extra-Lemony Hollandaise Sauce

Easy Extra-Lemony Hollandaise Sauce

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Whisk egg yolks and water together in a small saucepan over low heat. Slowly whisk in melted butter. Cook, stirring constantly, until sauce begins to thicken, 8 to 10 minutes. Slowly add lemon juice, stirring until incorporated. Cook until sauce achieves desired thickness, 3 to 5 minutes more. Serve immediately.

By AmandaRekenwith

Keto Crème Brûlée
Dessert

Keto Crème Brûlée

4.5

Prep
10 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C).
  2. 2 Whisk egg yolks and vanilla extract in a bowl until combined.
  3. 3 Pour heavy whipping cream and 1 tablespoon sweetener into a saucepan; heat, whisking continuously, over medium heat until it starts to simmer. Remove from heat; gradually add egg yolk mixture, whisking continuously, until well combined.
  4. 4 Divide mixture evenly between 4 ramekins and place them in a glass baking dish; pour in enough hot water to come halfway up the sides of the dish.
  5. 5 Bake in the preheated oven on the middle rack until set, about 30 minutes.
  6. 6 Sprinkle 1 tablespoon sweetener over each crème brûlée. Use a culinary torch to heat sweetener until caramelized, about 30 seconds. Refrigerate until set, about 10 minutes.

By Fioa

Easy 3-Ingredient Vanilla Crème Brûlée
Dessert American

Easy 3-Ingredient Vanilla Crème Brûlée

4.0

Prep
5 min
Cook
45 min
Total
170 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (162 degrees C). Place two small ovenproof ramekins in a baking dish with a high rim.
  2. 2 Heat ice cream in a microwave-safe bowl in the microwave for 20-second intervals, stirring between, until melted. Let cool for 5 minutes.
  3. 3 Whisk egg yolks, one at a time, into melted ice cream until smooth and well combined. Pour evenly into the two ramekins in the baking dish. Carefully pour boiling water into the baking dish until halfway up each ramekin.
  4. 4 Bake in the preheated oven until set but still jiggly in the center, 40 to 50 minutes. Allow to cool completely, then wrap with plastic wrap and transfer to the refrigerator for at least 2 hours and up to 3 days.
  5. 5 When ready to serve, let the ramekins come to room temperature for 30 minutes. Sprinkle 1 tablespoon sugar evenly over each crème brûlée. Use a kitchen blow torch to heat sugar until golden and bubbly.

By Annie Campbell

Bourbon Vanilla Crème Brûlée
Dessert

Bourbon Vanilla Crème Brûlée

Prep
10 min
Cook
10 min
Total
140 min

Instructions

  1. 1 Add egg yolks to a bowl and beat with an electric mixer on high speed until eggs are thick and light yellow, about 5 minutes. Gradually beat in 1/4 cup sugar and vanilla bean paste.
  2. 2 Pour cream in the top of a double boiler over simmering water and simmer until just hot to the touch, about 3 minutes. Pour half of the warmed cream into the egg mixture, a little at a time, whisking constantly so eggs do not curdle.
  3. 3 Pour egg yolk-cream mixture into the remaining cream in the double boiler.
  4. 4 Cook over medium heat, stirring continuously, until mixture thickens, 8 to 10 minutes. Do not let mixture boil.
  5. 5 Pour custard into 4 small ramekins and refrigerate for a minimum of 2 hours, up to 24 hours.
  6. 6 Sprinkle each crème brûlée with some of the remaining tablespoon of superfine sugar.
  7. 7 Use a blowtorch to melt the sugar on top of the crème brûlée. It will crystallize as it hardens. Alternatively you can use the oven broiler, but be careful to not burn the sugar.
  8. 8 Lightly tap the crystallized sugar with the back of a spoon to break it before eating.

By thedailygourmet