Make your holiday truly special with Egg-leg home cooking. Guests will no doubt notice the difference. This drink is suitable for children, but adults can add some rum or vodka to it. Share with friends: 
Time: 35 minutes plus cooling time The recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 3 large eggs plus 2 yolks
- 3/4 Art. Sahara
- 3.5 tbsp. whole milk
- 1.5 tbsp. butter cream 33%
- 1 tsp vanilla extract
- 1/4 tsp ground nutmeg, plus for sprinkling
- Finely grated lemon peel for serving
- Special equipment: cooking thermometer
Recipes with similar ingredients: eggs, milk, cream, vanilla extract, nutmeg, egg-toe
Recipe preparation:
- In a medium bowl, whisk the eggs, yolks, sugar, and a pinch with a whisk. salt. Heat over milk and 3/4 on a medium heat in a medium saucepan. Art. cream until steam appears. Remove from heat.
- Stir in about 1 tbsp. hot milk mass in the egg mixture, then pour the resulting mass back into the stewpan. Re-set on medium heat and cook, stirring constantly with a wooden spoon, about 5 minutes – the mixture thickens enough to cover the spoon, and the thermometer will show 73 ° C.
- Remove the stewpan from the heat, stir in the vanilla and nutmeg. Strain the liquid through a fine sieve into a medium bowl and cool at room temperature for about 1 hour. Place in the refrigerator and refrigerate for about 2 hours and no more than 3 days.
- Beat the remaining 3/4 in a large container with a mixer before serving. Art. cream to medium peaks. Then, whisk, pour the chilled mixture. Egg-leg should be creamy and thicker than greasy cream. Serve lightly sprinkled with nutmeg and lemon zest.Exit: 1 l.
