French-nog "A l'Ancienne"

The history of this French Eggnog “cocktail”, was created in 1250 by French King Louis IX also known as “Saint Louis”. During his reign on the French throne, Saint Louis used to sneak in his chateau kitchen during his sleepless nights to prepare this drink. The French-nog

4                      egg yolks 100gr                sugar 400ml               10% cream (Coffee cream) 1                      small cinnamon stick ¼ tsp.               grated nutmeg 30ml                Calvados (Apple brandy) or Armagnac

  1. In a small saucepan, bring the cream with the spices to a simmer; turn off the heat and cover. Allow steeping for 10 minutes.
  2. In the meantime, beat the egg yolk with the sugar to a creamy consistency.  Slowly pour the hot cream over through a fine sieve and over the yolk/sugar mixture and mix well.
  3. Place the mixture back in the saucepan and cook on medium to low heat while stirring constantly with a wooden spoon until it starts to thicken. Do not over cook, as the mixture will curd.
  4. Remove from the heat and transfer into a bowl. Chill and mix in the brandy before serving.

 

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The Crème-nog

This is a great “crème brulée” version with just a little variation

  1. Add 2 egg yolks to the recipe above and complete step 1 and step 2.
  2. Do not place the mixture back in the saucepan but divide it in 4 small individual baking dishes.
  3. Place the dishes into a baking tray and fill 1/3 way with cold water.
  4. Place into a 325F pre-heated oven for about 15 minutes or until barely set.
  5. Remove from the oven and refrigerate.

NOTE:

Crème-nog can be topped with some meringue made out of the remaining egg white from the recipe.

  1. Double the weight of the egg white with white sugar and mix together in a bowl.
  2. Place the bowl over a double boiler (a pan of hot water) and mix until the mixture is thick, creamy and hot.
  3. Remove from the heat and beat the meringue until cooled (or place the meringue into the bowl of your electric stand-mixer and mix until cooled).
  4. Spoon some cold meringue over the Crème-nog and, using a blow torch, caramelized to desired color.