Eggnog Sauce Recipes
CHRISTMAS EGGNOG SAUCE
Make and share this Christmas Eggnog Sauce recipe from Food.com.
Provided by CountryLady
Categories Sauces
Time 20m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Pour milk into small mixing bowl.
- Add pudding mix& beat at low speed until blended.
- Gradually beat in eggnog.
- Stir in nutmeg& chill until serving time.
- Beat whipping cream until stiff peaks form.
- Fold into eggnog mixture along with brandy.
Nutrition Facts : Calories 138.7, Fat 7.4, SaturatedFat 4.5, Cholesterol 40.7, Sodium 88, Carbohydrate 13.4, Fiber 0.1, Sugar 9.2, Protein 2.3
TRADITIONAL EGGNOG SAUCE
This cool rich creamy sauce is the perfect accompaniment for my warm Christmas Carrot Pudding. This is a very old English sauce. It will last refrigerated for a couple of days. It is also very, very good on warm mince tarts.
Provided by Gumboot Gourmet
Categories Sauces
Time 40m
Yield 2 cups, 6 serving(s)
Number Of Ingredients 8
Steps:
- Beat eggs & sugar till thick & lemon coloured in the top of a double boiler. (I use a small stainless bowl sitting on top of a small saucepan).
- Stir in flour, salt & 2 Tbsp of unwhipped cream.
- Cook over simmering water, add butter stirring constantly about 10 minutes or until butter melts & sauce thickens.
- Remove from heat, add brandy, cover & chill.
- Up to this point it can be made ahead & left in the fridge for a couple of days.
- Whip remaining 1/2 cup of whipping cream.
- Fold into chilled egg mixture.
Nutrition Facts : Calories 254.7, Fat 18.4, SaturatedFat 11.1, Cholesterol 124.3, Sodium 92.5, Carbohydrate 18.6, Sugar 16.7, Protein 1.6
RUM EGGNOG SAUCE
Make and share this Rum Eggnog Sauce recipe from Food.com.
Provided by Dannygirl
Categories Christmas
Time 5m
Yield 2 cups, 8 serving(s)
Number Of Ingredients 4
Steps:
- In a 4 cup glass measure, blend the eggnog and cornstarch until smooth.
- Microwave uncovered at high for 4 - 5 minutes, until mixture comes to a boil and thickens, stirring twice.
- Cover and let cool slightly; refrigerate until cold.
- In a bowl, beat whipping cream until soft peaks form; beat in rum or brandy.
- Fold into eggnog mixture until smooth.
- Refrigerate sauce until ready to serve.
Nutrition Facts : Calories 127.4, Fat 9.1, SaturatedFat 5.5, Cholesterol 48.5, Sodium 31.5, Carbohydrate 7.8, Sugar 4, Protein 2.1
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- Place the flour, sugar and salt in a medium saucepan and whisk in the eggnog and milk. Bring to a simmer, whisking frequently, until the mixture just starts to simmer. Remove 1/2 cup of the hot mixture and whisk it into the bowl of egg yolks until smooth. Pour the egg yolk mixture back into the saucepan with the rest of the sauce, whisking constantly until combined. Return the sauce to a simmer, reduce to medium-low heat and continue whisking for a couple of minutes until the sauce is thickened. (If using cornstarch instead of flour you will add the slurry here at the end and simmer until thickened.)If you prefer your custard smoother and runnier, add a little more eggnog or milk.
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