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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

Sabayon
Dessert French

Sabayon

4.0

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Pour a few inches of water into a pan and bring to a boil. Reduce heat to medium-low to keep water at a simmer. Combine egg yolks, water, Marsala, and sugar in a large heat-proof bowl and set above the simmering water. Cook, whisking constantly with a balloon whisk, until sugar is dissolved and mixture starts to thicken, about 2 minutes.
  2. 2 Continue cooking and whisking until sabayon is the texture of mousse and holds its shape, 15 to 20 minutes. Lift bowl occasionally to let steam escape and keep eggs from overcooking. Serve immediately.

By azelias kitchen

Chef John's Butterless Bearnaise Sauce
French

Chef John's Butterless Bearnaise Sauce

3.9

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Whisk egg yolks, black pepper, tarragon Dijon mustard, tarragon vinegar, water, and salt in a metal mixing bowl or small saucepan. Place over low heat and whisk until mixture foams, small wisps of steam appear from the sauce, and sauce is hot and thick, 1 to 2 minutes. Raise and lower the pan over the heat to increase or reduce heat.
  2. 2 Remove from heat and whisk a few more seconds to make sauce slightly fluffy. Serve immediately.

By John Mitzewich

Pâte Sucrée
French

Pâte Sucrée

4.0

Prep
20 min
Cook
Total
275 min

Instructions

  1. 1 Whisk together egg yolks, cream, and vanilla in a small bowl until thoroughly combined; set aside. Process flour, sugar, and salt in a food processor until combined, about 3 seconds.
  2. 2 Add butter and pulse until a coarse meal forms, about 12 pulses. Add egg mixture and pulse until mixture starts to clump together, 10 to 12 pulses. Dough will be crumbly but should hold together when squeezed.
  3. 3 Transfer dough to a clean work surface, and press into a single mass. Divide dough evenly into 2 portions. Pat each half into a 1-inch-thick disk. Tightly wrap each dough disk in plastic wrap. Chill dough until firm, at least 2 hours or up to 24 hours.
  4. 4 Place 1 dough disk on a lightly floured work surface. Let dough sit at room temperature 10 minutes to soften. Lightly grease removable bottom only of a 9 1/2-inch tart pan with butter. Roll dough to a 13-inch circle, dusting dough with flour as needed to prevent sticking. Brush off excess flour from dough.
  5. 5 Carefully roll dough around rolling pin, then unroll over the prepared pan. Press dough into the bottom and up the sides of the pan, trimming any excess dough.
  6. 6 Alternatively, press dough into pan without rolling. Patch any cracks with excess dough.
  7. 7 Prick crust all over with a fork. Chill, loosely covered with plastic wrap, 1 hour.
  8. 8 While tart shell chills, preheat oven to 350 degrees F (175 degrees C).
  9. 9 Line crust with parchment and fill with pie weights or dried beans. Bake in the preheated oven until crust is golden around the edges, 15 to 20 minutes.
  10. 10 Remove weights and parchment. Return to the oven and continue to bake until the bottom of crust is golden brown and looks dry, 10 to 15 minutes.
  11. 11 Transfer tart shell to a wire rack and let cool completely, about 40 minutes.

By Elizabeth Mervosh

Quick and Easy Hollandaise Sauce in the Microwave
Breakfast French

Quick and Easy Hollandaise Sauce in the Microwave

4.7

Prep
5 min
Cook
1 min
Total
6 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Whisk egg yolks in a bowl.
  3. 3 Add lemon juice, salt, and cayenne pepper together in a microwave-safe bowl and beat until smooth.
  4. 4 Slowly stream melted butter into the egg yolk mixture while whisking to incorporate.
  5. 5 Heat sauce in the microwave on medium for 15 to 20 seconds; whisk until well combined.
  6. 6 Enjoy!

By scottki

Blender Hollandaise Sauce
Pantry French

Blender Hollandaise Sauce

4.5

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Combine egg yolks, lemon juice, mustard, and hot pepper sauce in the container of a blender; cover and blend for about 5 seconds.
  3. 3 Place butter in a glass measuring cup. Heat butter in the microwave for about 1 minute, or until hot and completely melted.
  4. 4 Turn the blender on; pour melted butter in a slow, steady stream until sauce is thick and smooth, about 15 to 30 seconds.
  5. 5 Serve and enjoy!

By chellebelle

Crème Anglaise Sauce
Dessert French

Crème Anglaise Sauce

4.8

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Whisk egg yolks, cream, sugar, brandy-based orange liqueur, and vanilla extract in a small saucepan until smooth.
  2. 2 Place saucepan over medium-low heat and cook, stirring constantly with a rubber spatula scraping the bottom, until the mixture is hot and thickens slightly, and a thermometer reaches 180 degrees F (82 degrees C), 8 to 10 minutes.
  3. 3 Remove from heat, strain to remove any over-cooked particles of egg, and allow cool.

By John Mitzewich

Crème Brûlée
Dessert French

Crème Brûlée

4.6

Prep
10 min
Cook
30 min
Total
110 min

Instructions

  1. 1 Preheat the oven to 300 degrees F (150 degrees C).
  2. 2 Whisk egg yolks, 4 tablespoons white sugar, and vanilla extract in a mixing bowl until thick and creamy; set aside.
  3. 3 Pour cream into a saucepan and stir over low heat until it almost comes to a boil.
  4. 4 Whisk cream into egg yolk mixture; beat until combined.
  5. 5 Pour mixture into the top pan of a double boiler. Stir over simmering water until mixture lightly coats the back of a spoon, about 3 minutes.
  6. 6 Pour into a shallow heat-proof dish or individual ramekins.
  7. 7 Bake in the preheated oven until custard is set but still slightly jiggly, about 30 minutes. Let cool to room temperature, then refrigerate until chilled, at least 1 hour or overnight.
  8. 8 Turn the oven to broil.
  9. 9 Combine remaining 2 tablespoons white sugar and brown sugar in a small bowl. Sprinkle mixture evenly over custard.
  10. 10 Place dish under the broiler until sugar melts and caramelizes, about 2 minutes. Watch carefully so as not to burn.
  11. 11 Allow to cool slightly, then refrigerate until custard is set again, about 10 minutes.

By Karen

Crème Anglaise
Dessert French

Crème Anglaise

4.7

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Heat cream and vanilla in a small heavy saucepan over medium heat until bubbles form at the edges.
  3. 3 While cream mixture is heating, whisk together egg yolks and sugar in a large bowl until smooth.
  4. 4 Slowly pour 1/2 cup hot cream mixture into egg yolk mixture, whisking constantly. Gradually add egg yolk mixture back to remaining cream mixture in the saucepan, whisking constantly. Continue to cook, stirring constantly, until mixture coats the back of a spoon.
  5. 5 Serve and enjoy!

By Sara

Classic Hollandaise Sauce
Pantry French

Classic Hollandaise Sauce

3.2

Prep
2 min
Cook
8 min
Total
10 min

Instructions

  1. 1 In a small bowl, whisk together egg yolks, lemon juice, cold water, salt and pepper. Melt butter in a saucepan over low heat. Gradually whisk yolk mixture into butter. Continue whisking over low heat for 8 minutes, or until sauce is thickened. Serve immediately.

By Stoddard Whitridge

Gateau Breton
Dessert French

Gateau Breton

4.8

Prep
15 min
Cook
40 min
Total
65 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9-inch springform pan.
  2. 2 Mix 1 teaspoon egg yolk and water in a small bowl. Set aside for glazing the cake.
  3. 3 Combine remaining egg yolks, flour, butter, sugar, and cornstarch in a large bowl. Mix with an electric mixer until dough is stiff and sticky, similar to cookie dough. Knead dough a little bit to bring it together.
  4. 4 Press dough into the prepared pan with your hands. Brush glaze on top.
  5. 5 Bake in the preheated oven for 15 minutes. Reduce temperature to 350 degrees F (175 degrees C). Continue baking until golden brown, about 25 minutes more. Cool for 10 minutes. Slice cake crosswise.

By Dolce-Danielle

Chef John's Easy One-Bowl Hollandaise Sauce
Pantry French

Chef John's Easy One-Bowl Hollandaise Sauce

4.7

Prep
5 min
Cook
12 min
Total
17 min

Instructions

  1. 1 Place egg yolk into a large stainless steel bowl. Whisk in water, lemon juice, salt, and cayenne pepper. Add butter cubes.
  2. 2 Place bowl over low heat. Whisk continually until butter melts and the mixture gets foamy, about 3 minutes. Continue whisking over low heat until sauce is to your desired thickness, 3 to 5 more minutes.

By John Mitzewich