Eggnog custard
Serves: 8-10
Prep time: 45 minsTotal time: 
Recipe photograph by Dan Jones
Eggnog custard
Recipe by Mark Hix
The ideal accompaniment to Christmas pudding or mince pies. You could also use this in a trifle or chill it in small pots and brûlée the top with brown sugar
Serves: 8-10
Prep time: 45 minsTotal time: 
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Nutritional information (per serving)
Calories
644Kcal
Fat
62gr
Saturates
36gr
Carbs
8gr
Sugars
8gr
Fibre
0gr
Protein
6gr
Salt
0.1gr
Mark Hix
Mark Hix trained in iconic restaurants, The Ivy and Le Caprice. He is now chef-patron of an increasing array of establishments, and is renowned for his unique take on British seasonal cuisine.
Mark Hix
Mark Hix trained in iconic restaurants, The Ivy and Le Caprice. He is now chef-patron of an increasing array of establishments, and is renowned for his unique take on British seasonal cuisine.
Ingredients
- 800ml double cream
- 12 medium egg yolks
- 50g caster sugar
- 60ml medium dry sherry (eg Amontillado)
- 75ml Taste the Difference Calvados Pays d'Auge XO
Step by step
Get ahead
Make the day before, cover the surface with clingfilm to prevent a skin forming and chill. Bring to room temperature or reheat gently, stirring constantly, to serve.
- Bring the cream to the boil and simmer gently until it has reduced by one-third in volume. Whisk the egg yolks and caster sugar together in a heatproof bowl over a pan of simmering water until they are light and fluffy.
- Remove the bowl from the heat and pour the reduced cream onto the egg yolks very slowly, whisking continually – too fast and it will curdle. Return the bowl to the pan of simmering water and cook very gently over a low heat, whisking constantly, until the mixture coats the back of a spoon and leaves a faint ribbon trail when the spoon or whisk is removed from the sauce, about 10 minutes.
-
Remove from the heat, pour into a cool bowl and whisk in the sherry and the Calvados. Leave to cool a little before serving.
This recipe contains partially cooked eggs.TipFreeze leftover egg whites to use in meringues, remembering to label each bag or container with how many egg whites it contains.
