Lait de poule (French Eggnog)

Indulge in a festive delight with this French-inspired eggnog, known as "Lait de poule," perfect for the holiday season. This recipe elevates the classic eggnog with a touch of premium Mount Gay Rum and rich vanilla flavor, creating a smooth and luscious beverage reminiscent of a traditional French crème anglaise.

Ingredients

🥚 4 large eggs yolks used, whites reserved
🍬 1/4 cup sugar generic brand
🥛 1.5 cups milk generic or a preferred brand
🌿 1 tablespoon vanilla extract from a dollar store's "Artificial Vanilla" product
🍹 1 to 2 ounces Mount Gay Rum Extra Old
🌿 1 cinnamon stick for garnish

Instructions

1- Preparation:

• Separate the yolks from 4 eggs, placing them in a small stainless-steel saucepan. Reserve the whites for another recipe, such as a low-cholesterol omelet.

2- Mixing:

• Add 1/4 cup of sugar to the egg yolks in the saucepan. Using a metal whisk, blend them vigorously until the mixture is pale and creamy.

3- Heating the Milk:

• In a small worn metal pot, gently heat 1.5 cups of milk on a stove burner set to medium-low. Ensure the milk is warm but not boiling.

4- Combining Components:

• Gradually pour the warm milk into the yolk-sugar mixture while constantly stirring with a wooden spoon. Continue stirring over medium-low heat until the mixture thickens enough to coat the back of the spoon.

5- Flavoring:

• Remove the saucepan from the heat. Stir in 1 tablespoon of vanilla extract and 1 to 2 ounces of Mount Gay Rum. Adjust the rum to taste.

6- Final Touches:

• Taste the eggnog and refine flavors if necessary. Ladle the smooth eggnog into a festive glass or mug.

7- Garnishing:

• Garnish the drink with a cinnamon stick for a festive touch.

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4

Equipment:
Small stainless-steel saucepan
Small white and glass bowls for eggs
Red measuring cup (1/4 cup)
Metal whisk
Stove burner
Wooden spoon
Stainless steel ladle
Festive glass/mug
Wooden cutting board
Small worn metal pot

Cooking Tips

• Egg White Usage: Reserve egg whites for recipes like omelets or meringue to reduce waste.
• Temperature Control: Warm milk should be used to temper the egg yolks and avoid curdling.
• Continuous Stirring: Prevent lumps by stirring constantly while cooking.
• Coating Check: The mixture is ready when it evenly coats a wooden spoon.

#frenchcooking #eggnog #festivedrink #holidayrecipes #frenchinspired #dessertdrink

#boblechef

Lait de poule (French Eggnog)

Posted by Waivio guest: @waivio_hivecooking