Hub Holidays: Butternut Squash Savory Bread Pudding & Eggnog
Gingerbread Spiced Egg Nog
2 cups whole milk
1 cup heavy cream
1 cinnamon stick
Pinch of Kosher salt
6-8 egg yolks (more or less depending on how rich you would like it)
½ cup sugar
¼ tsp ground cloves
½ tsp freshly grated nutmeg
½ tsp ground ginger
½ tsp ground cinnamon
½ tsp vanilla bean paste
1 tbl dark molasses
1 ½ oz Rum Chata (Optional)
½ oz Ginger Brandy (Optional)
Fresh made whipped cream (for Garnish)
Gingerbread cookies (for Garnish)
Combine the milk, cream, and cinnamon stick into a saucepan and bring to just under a boil. W
hile that comes to temperature combine the egg yolks and sugar and whisk until you achieve a pale yellow color and the sugar has dissolved.
Once the milk/cream mixture heats up, add the spices, vanilla, salt, and molasses, mix through.
Now temper the eggs by slowly ladling the milk/cream mixture into the sugar/egg yolk mixture by whisking vigorously and pouring slowly (this step will prevent the eggs from scrambling)
Next transfer the mixture back into the saucepan, and bring the temperature up to 170 F whisking periodically through the process (a digital or candy thermometer comes in handy for this step)
Now remove from the heat and transfer to a bowl.
Chill and serve with fresh whipped cream and gingerbread cookies.
(Published Wednesday, Dec 6, 2017) The Hub Today's Anna Rossi whips up a delicious butternut squash savory bread pudding and homemade eggnog with The Hub Today viewer Saba... See More