Hot eggnog cocktail and Egg entremet

Picture of an old fashioned glass with a handle filled with brown hot eggnog cocktail and adorned with grated nutmeg (in the left front corner). Behind the glass are two clear glass medium size cups of eggs entremet adorned with a blackberry (in the right bottom corner). The glass and the cups are set on a brown wooden table.
Hot eggnog cocktail and Egg entremet

Winter wonderland: vanilla cream entremet and hot eggnog cocktail.

Vanilla cream entremet

Picture of the different non-branded ingredients required for egg entremets with from left to right: four eggs in their grey cardboard box, a vanilla pod, a clear glass cup of white sugar and a bowl of milk on a grey marble table.
Egg entremet ingredients: Eggs, vanilla, white sugar and single cream
  • 1l of whipped cream
  • 1l of milk
  • 6 eggs
  • 150g of sugar
  • 100g of flour
  • 2 packages of vanilla sugar

Boil the milk with a pinch of salt. In a bowl put 5 egg yolks, sugar and vanilla sugar. Whisk until the mixture turns white.

Add flour and 1 egg. Continue whisking to obtain a homogeneous preparation. Gently pour the boiling milk over the preparation stirring constantly with a whisk.

Transfer to the casserole that was used to boil the milk, then bring to a boil stirring constantly with a wooden spoon. Remove the cream from the heat and let cool completely. 

Pour the liquid cream into a refrigerated hen’s ass. Whisk it up until it becomes firm and foamy. 

Gently stir the whipped cream into the pastry cream with a spatule in small quantities, mixing slowly, turning from bottom to top to obtain a light cream.

Picture of two clear glass medium size cups filled with the batter of the egg entremet prior to the oven stage, on a grey marble surface on a black wood table.
Egg entremets: Preparation of the batter

Hot eggnog cocktail

Picture from left to right of a shot glass filled with milk, a shot glass of cognac, an egg, a shot glass of crème fraîche and a shot of sugar cane syrup on a quartz table.
Hot eggnog cocktail ingredients: Cognac, sugar cane syrup, egg, milk and crème fraîche
  • 2 1/2 shot of cognac
  • 1/2 shot of cane sugar syrup
  • 1 egg
  • 1/2 shot of whipped cream
  • 2 shots of milk
Picture of an empty old fashioned glass with a handle, next to a beaker filled with cognac, milk, sugar cane syrup and crème fraiche with an egg on top, next to grated nutmeg in a cup on a quartz table.
Hot eggnog: Preparation of the Hot eggnog

Pour the ingredients into heat resistant glass and mix well. Reheat for 1 min and stir again.

Repeat of the first picture of the article in a slightly different picture format: Picture of an old fashioned glass with a handle filled with hot eggnog cocktail (in the left front corner) in front of two glass cup of eggs entremet adorned with a blackberry (in the right bottom corner) on a brown wooden table.
Hot eggnog cocktail and Egg entremet
Picture of an old fashioned glass with a handle filled with brown hot eggnog cocktail and adorned with grated nutmeg (in the left front corner). Behind the glass are two clear glass medium size cups of eggs entremet adorned with a blackberry (in the right bottom corner). The glass and the cups are set on a brown wooden table.