Classic Egg Foot – a detailed recipe for cooking. 18 + Excessive alcohol consumption is harmful to your health! Share with friends: 
Dish Photography: Devon Jarvis Time: 4 hours. 10 min. Complexity: easy Servings: 12 – 16 Recipes use measured containers volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 6 tbsp. whole milk
- 2 tbsp. fat cream
- 1/8 tsp freshly grated nutmeg, as well as additionally for sprinkling
- 12 pasteurized large egg yolks
- 2 tbsp. Sahara
- Bourbon or praline flavored liquor (optional)
Recipes with similar ingredients: milk, cream, nutmeg, pasteurized eggs, bourbon, liquor
Recipe preparation:
- Mix milk, cream and nutmeg in a saucepan. To put on medium heat and heat, occasionally stirring, until pair, 5 – 7 min. Reduce temperature to low and leave mixture. warm on the stove.
- In a separate pan, beat the egg yolks and sugar until homogeneous state. Put on the stove and cook at low temperature, constantly whisking until the mixture is held on spoon, approximately 25 minutes (Check availability with thermometer, the temperature should be 72 ° C.) Remove from the stove and, whisking, gradually pour the warm milk mixture. Cool over 30 min.
- Pour the egg on the legs into a jug and refrigerate within 3 hours or 1 day. Pour into glasses 1 to 2 tbsp. l bourbon then egg the feet and sprinkle with nutmeg.
