Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Almond Eggnog
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- #47459
serves/makes:
ready in:
over 5 hrs
over 5 hrs
1 review
ingredients
6 whole cloves
1 stick (4-inch size) cinnamon
2 cups rum, or to taste
6 cups milk
2 1/2 cups sugar
1/2 cup finely ground blanched almonds
15 egg yolks
1/4 teaspoon grated nutmeg
directions
Marinate the cloves and cinnamon stick in the rum for 24 hours.
Boil milk and sugar in large saucepan. Add the almonds and cook over low heat for 5 minutes. Set aside
Beat egg yolks for 5 to 10 minutes until they form a ribbon. Mix 1 cup of boiled milk into the egg yolks. Add this mixture to the rest of the milk and cook over low heat, stirring constantly with a wooden spoon, for 10 minutes or until thickened.
Remove the cloves and cinnamon and stir the rum into the eggnog. Sprinkle each serving with nutmeg. Serve at room temperature or chilled.
added by
fulltummy
nutrition data
668 calories, 22 grams fat, 78 grams carbohydrates, 13 grams protein per serving. This recipe is low in sodium.
Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.
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reviews & comments
December 23, 2005
Easy and tasty. Nice warm too.