culinary review
   
   

Eggnog Cream in Shortbread Cups

Last Modified: 11/01/09
First Published: 11/01/09
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Views: 1423
eggnog cream

Since we are getting close the holidays the stores have begun to stock eggnog so we wanted to make a dessert and make it even creamier than eggnog already is. Of course this is not homemade eggnog but since we were cooking with it it did not matter too much, plus it is much quicker. And when you are testing a new recipe you might not want to make the eggnog from scratch anyway since you might ruin it.

We also like shortbread since it is such a simple flaky crust to make. So we formed the shortbread into cups using a muffin pan and filled it with the eggnog cream.

Normally we make pastry cream using half-in-half (light cream) but we wanted to try it with eggnog so we just replaced the ingredients. At first we were not sure if the eggnog would curdle since it has eggs in it but it worked out fine.

Method To Make Eggnog Cream

Add 1 pint of eggnog, a pinch of salt and 6 tablespoons of sugar to medium heat and stir. Watch the eggnog so it does not boil over.

In a seperate bowl add 5 egg yolks, 2 tablespoons sugar and 3 tablespoons cornstarch. Whisk until pale yellow.

When the eggnog is very hot add a small ladle full of the eggnog to the egg yolks and whisk to temper the yolks. Then add the egg yolk mix to the rest of the hot eggnog and whisk. While whisking add 4 tablespoons of cold butter in 1 tablespoons increments.

Pour into a 8 x 8 inch pan to cool. Place some plastic wrap directly on the cream while cooling

When you have the cooled shortbread cups ready and the cream has cooled just divide the cream into each cup.

Finish with a dusting of cinnamon.