Blue Crab Po’Boy with Creole Aioli
Enjoy bold Louisiana flavor with this Soft-Shell Blue Crab Po’ Boy by @ChefBradleyBayou. Crispy crab, Cajun…
Get RecipeMrs. Chachere’s Hot Eggnog is perfect for sipping by the fireplace. A great holiday drink while gathered around the Christmas tree or watching the kids play in the snow. It is also fantastic when served without the rum.
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Ingredients
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6 Cups Milk
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3 Tablespoons Corn Starch
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1/2 Cup Sugar
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3 Whole Eggs
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1 Tablespoon Vanilla Extract
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1 Pinch Salt
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2 Tablespoons Sugar
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1/2 Cup Bourbon
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1 Dash Nutmeg
- Clear
Directions
- In a medium saucepan, scald milk.
- Remove from heat.
- In a medium bowl, blend together corn starch and sugar.
- In another bowl, separate eggs, saving the whites in a third bowl.
- Beat egg yolks with a fork until lemon colored.
- Add yolks to sugar mixture and blend well.
- Add a small amount of warm milk to egg and sugar mixture.
- Stir quickly.
- Pour mixture very slowly into scalded milk, stirring as it is poured in a small stream.
- Cook on medium heat until it thickens, stirring constantly.
- When mixture coats the back of a spoon, remove from heat.
- Add vanilla.
- Beat egg whites until foamy.
- Add salt and continue beating as you sprinkle sugar into whites.
- Beat until stiff.
- Fold egg white mixture into eggnog and add bourbon.
- Pour into a large punch bowl.
- Ladle into cups and garnish with a dash of nutmeg.
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