Dec 17 2008
Eggnot
I do enjoy trying new recipes. So when I saw the eggnog instructions on www.cookingwithkids.today.com I thought it would be something festive to try.
Now the directions seem easy enough, but I seem to have a hard time working with eggs. People may have their specialties and I know that eggs are not mine. I have a 50% success rate in tempering my egg mixture correctly for rice pudding. Sigh.
First, let’s start with the pan. A sauce pan, sure, skimmed right over that. I don’t think I own a sauce pan anymore. My pan’s are of the thick, hard working sort– not thin and dainty. Why is this important? Well, I followed the temperature directions “on low”, and stirred for 20 minutes without it doing anything! Duh. Ya, crank up the heat, girlie.
So that is what I did. After a while it started to thicken. Quite quickly and at the very moment that I was asking my husband to check other eggnog recipes for a clue on “how thick do I want this?” or “what the heck am I looking for?” It was a nice yellow creamy colour but as he was informing me, “you want it thick enough to stick to a metal spoon.” It became curdy and thick. Not so attractive.
I told my sister in law about my experience and she instantly pictured curdled milk. It wasn’t that gross. I mean, it tasted good and my son and I sucked it back. Only once in a while would a chunk would plug up your straw. Ah, we’re tough…and festive!
