Best 7 Eggnog Bavarians Recipes

EGGNOG BAVARIAN

Steps:

• In a small saucepan, sprinkle gelatin over 1 cup eggnog and milk; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Transfer to a large bowl; stir in the extract, salt and remaining eggnog. Let stand for 10 minutes., In a small bowl, beat cream until stiff peaks form. Fold cream and walnuts into gelatin mixture. Transfer to an 8-cup ring mold coated with cooking spray; refrigerate for 2 hours or until firm., Mash and strain raspberries, reserving juice. Discard seeds. Transfer to a small saucepan; stir in jelly. Bring to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 1 minute or until thickened. Cool to room temperature. Serve with gelatin.

EGGNOG

Steps:

• In a stand mixer fitted with the whisk attachment, combine the sugar and egg yolks. Whip on high speed until they are pale in color, about 6 minutes.
• Heat the milk along with the ground cinnamon, anise, cloves, cinnamon stick and vanilla seeds in a small saucepan over medium heat, stirring, until it comes to a simmer, then turn off the heat.
• Pour half the mixture (avoid adding spices) into the egg yolks and whisk by hand to combine. Combine the egg yolk mixture with the remaining milk and return to the stove.
• Cook the mixture over medium heat, stirring, until it almost reaches a simmer. Stir in the heavy cream and bourbon. Turn off the heat and let cool completely.
• When ready to serve, whip the egg whites to medium stiff peaks. Stir into the cooled mixture. Divide among glasses and garnish with the whipped cream and grated nutmeg.

FROZEN BRANDIED EGGNOG

Steps:

• Put 4 large highball glasses or small goblets in the freezer to chill.
• In a blender, combine the eggnog, brandy and ice cubes and puree until smooth. Add the ice cream and puree until just combined.
• Divide the cocktail among the glasses, garnish with a sprinkle of nutmeg and serve with thick straws.

HOMEMADE EGGNOG

Steps:

• In a heavy saucepan, whisk together eggs, sugar and salt. Gradually add 4 cups milk; cook and stir over low heat until a thermometer reads 160°-170°, 30-35 minutes. Do not allow to boil. Immediately transfer to a large bowl., Stir in vanilla, nutmeg and remaining milk. Place bowl in an ice-water bath, stirring until milk mixture is cool. (If mixture separates, process in a blender until smooth.) Refrigerate, covered, until cold, at least 3 hours. , To serve, beat cream until soft peaks form. Whisk gently into cooled milk mixture. If desired, sprinkle with additional nutmeg before serving.

TRADITIONAL EGGNOG

Steps:

• Beat eggs with an electric mixer on medium speed until very frothy, 2 to 3 minutes. Gradually beat in sugar, vanilla extract, and 1/4 teaspoon nutmeg. Stir in cream, milk, brandy, and rum. Chill before serving. Sprinkle individual servings with remaining nutmeg.

EGGNOG BAVARIANS

Steps:

• Heat milk, vanilla bean and seeds, cinnamon, and nutmeg in a medium saucepan over medium-high heat until almost boiling. Remove from heat; cover, and let steep 1 hour.
• Reheat milk mixture over medium-high heat until almost boiling. Meanwhile, whisk together egg yolks, sugar, bourbon, and salt in a medium bowl. Pour hot milk mixture into yolk mixture in a slow, steady stream, whisking until combined. Clip a candy thermometer onto side of pan; pour milk-yolk mixture into pan, and cook over medium-low heat, stirring constantly, until it reaches 140 degrees, about 10 minutes. Pour through a fine sieve into a medium bowl.
• Prepare an ice-water bath; set aside. Sprinkle gelatin over 1/4 cup water in a heatproof bowl; let stand until softened, about 5 minutes. Place bowl over a pan of simmering water; stir until gelatin has dissolved. Stir gelatin mixture and vanilla extract into milk-yolk mixture. Place in ice-water bath; stir occasionally until mixture begins to thicken but is not set.
• Whisk cream in a medium bowl until soft peaks form. Whisk one-third of the whipped cream into the milk-yolk mixture; using a rubber spatula, gently fold in the remaining whipped cream. Divide mixture among serving cups; refrigerate at least 6 hours or overnight.

EGGNOG BAVARIANS

Steps:

• Sprinkle gelatin over 1/4 cup water in a microwave safe bowl, let stand until softened, 5 minutes.
• Heat in microwave for about 10 seconds, stir until completely dissolved.
• Meanwhile, whisk or beat heavy cream until soft peaks form. Set aside.
• Place eggnog in a large bowl and add dissolved gelatin and vanilla. Whisk until well combined.
• Whisk in 1/3 of the whipped cream into eggnog mixture. Carefully fold in remaining cream.
• Divide mixture into serving cups and refrigerate at least 6 hours or overnight.