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Unexpected ways to bake with eggnog


‘Tis the season to indulge in all the different holiday treats, and the holidays just wouldn’t be the same without a little eggnog.

Julie Miguel shows us two unique ways to bake with the holiday classic with the recipes below.

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Eggnog Frozen Custard Flapper Pie
Prep: 15 minutes +  freezing
Makes 8 servings

WHAT YOU NEED
For the Graham Cracker Crust (9 inches)

  • 1 1/2 cups graham cracker crumbs (about 9 whole graham crackers)
  • 1/4 cup packed brown sugar.
  • 1/2 teaspoon cinnamon, optional.
  • Pinch of salt.
  • 7 tablespoons unsalted butter, melted.

 

For the Eggnog Frozen Custard

  • 2 cups Eggnog
  • 1 vanilla bean split lengthwise and scraped
  • ¾ cup granulated sugar
  • ¼ tsp salt
  • 6 large egg yolks
  • ¼ tsp ground nutmeg

 

WHAT YOU DO
To make the Graham Cracker Crust:

  1. Stir graham cracker crumbs (If using whole graham crackers, finely crush them in a food processor), brown sugar, cinnamon, and salt together in a large bowl. Add melted butter and stir with a fork being sure to coat all the crumbs with melted butter.
  2. Press mixture into the bottom and up the sides of a 9” pie plate. Use a glass to press the bottom and use your fingers to press the sides of the crust.
  3. Put your crust in the freezer while you make your frozen custard

 

To make the Frozen Eggnog Custard:

  1. Set a wire strainer over a medium bowl and place the bowl in an ice bath and set aside.
  2. Add the eggnog, split vanilla bean, sugar and salt to a medium-sized saucepan.  Bring to a simmer over medium heat while stirring to dissolve the sugar.
  3. In a medium-sized heatproof bowl, whisk together the eggs.  Take a ladle of the hot eggnog mixture into the eggs and whisk, to temper.
  4. Return the yolk and eggnog mixture to the saucepan while whisking constantly.  Return the mixture to a very low simmer without making it boil (if it boils the yolks will curdle and the custard will be lumpy.)  You will know it is ready by dipping a wooden spoon into the custard and if you can run your finger across the back of it and it leaves a clean mark from your finger.  Next, take it off the heat and immediately pour it through the prepared strainer over the ice bath to stop the cooking process.
  5. Once the custard is cool, cover and refrigerate for at least 3 hours.  Once it is cooled, pour it into the prepared graham cracker shell and sprinkle the top with more ground nutmeg.  Freeze until firm.  Before serving, top with whipped cream and crumbled graham crackers.

 

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Eggnog Profiteroles
WHAT YOU NEED:

  • 1 cup (250 ml) water
  • 1/2 cup (125 ml) unsalted butter (if using salted, omit salt)
  • 1 tbsp (15 ml) granulated sugar
  • 1/2 tsp (2 ml) salt
  • 1 cup (250 ml) all-purpose flour
  • 3 eggs
  • 2 egg whites
  • 1 recipe of Frozen Eggnog Custard (recipe above)
  • Icing sugar for dusting

 

WHAT YOU DO:

  1. Make the profiteroles.  Preheat the oven to 375 degrees Fahrenheit.
  2. Line a baking sheet with parchment paper.  Bring water, butter, sugar and salt to a boil in a large saucepan over medium heat.  Add flour; stir frequently for 5 minutes or until mixture easily forms a large ball and pulls away from the side of the saucepan.  Turn ball into bowl of an electric mixer and turn it up to medium-speed with your paddle attachment; break up and cool for 3-5 minutes.  Whisk eggs with whites until combined.  With mixer running, slowly pour in eggs, continuing to mix until smooth and the eggs are fully incorporated.
  3. Use a piping bag with a large tip to make 12 large mounds onto your parchment paper leaving about 1 1/2 inches between them.  With wet fingers, smooth and form any points to prevent burned tips.  Bake in centre of preheated oven for about 40 minutes or until top is golden.  
  4. Cool completely on a rack; cut each in half horizontally.  Fill each with a scoop of Frozen Eggnog Custard and replace tops.  Dust with icing sugar.
  5. You can freeze them on a tray if making ahead of time.  Filled profiteroles freeze well for up to 3 days. (Uncut profiteroles can be frozen in an airtight container for up to a month.  Defrost for about 10 minutes and then you can cut, fill and serve.)