Every Christmas we have eggnog, and every year everyone has a tiny glass of festivity, and the rest is left in the fridge. This year, we made it with duck eggs and (with the help of the extended family) we drank it all! Changing the eggs was key. Duck egg yolks are larger and richer, making a smoother, deeper flavoured custard- a key part of this eggnog. We’ll be having eggnog with duck eggs again next year, and I thought I’d share the recipe with you as well!
Eggnog with Duck Eggs
- 1l milk
- 5 whole cloves
- 1/2 tsp of vanilla extract
- 1 tsp ground cinnamon
- 12 duck egg yolks
- 300g caster sugar
- 600ml light rum
- 1l single cream
- 2 tsp vanilla extract
- 1/2 tsp ground nutmeg
- Over a very low heat, mix milk, cloves, cinnamon and 1/2 tsp of vanilla essence in a pan for 5 minutes.
- Slowly bring to the boil.
- Whisk egg yolks and sugar together until fluffy and pale in a mixing bowl.
- Continue whisking as you add the hot milk mixture to the mixing bowl.
- Pour the whole mix back into the pan over medium heat, and stir constantly for 3 minutes, or until it thickens.
- Do NOT allow to boil!
- Strain to remove cloves, and any egg-y bits, then chill for an hour.
- When cool add the rum, remaining vanilla essence, cream and nutmeg.
- You can serve immediately, but tastes best if chilled in the fridge overnight.
Not sure what to do with all the left over egg whites? Check out our recipe for a duck egg pavlova.