Best Caramel Eggnog Recipes

EGGNOG CHEESECAKE WITH PECAN CARAMEL SAUCE

Steps:

• Preheat oven to 300 degrees.
• Combine 1/4 cup butter, wafer crumbs and white sugar.
• Press firmly on the bottom of a 9-inch springform pan.
• In a large bowl, beat the cream cheese until fluffy.
• Gradually beat in the sweetened condensed milk until smooth.
• Add eggs.
• Mix well.
• Stir in 1/4 cup rum, vanilla and nutmeg.
• Pour into prepared pan.
• Bake at 300 degrees for 40 to 50 minutes or until the cake springs back when lightly touched.
• Cool.
• Chill.
• To make the sauce~In a small bowl, dissolve the cornstarch in the cup of water.
• In a medium saucepan, melt the 2 tablespoons butter.
• Stir in the brown sugar and cornstarch mixture.
• Bring to a boil, stirring constantly.
• Reduce heat and simmer for 10 minutes.
• Remove from heat.
• Add the 2 tablespoons dark rum.
• Cool.
• Just before serving, stir the pecans into the sauce.
• Remove the sides of the springform pan from the cheesecake.
• Serve with the sauce.

CARAMEL EGGNOG

Steps:

• In a small saucepan, combine sugar and water. Bring to a boil. Cook and stir over medium heat until sugar is dissolved. Increase heat to medium-high. Cook without stirring until mixture turns an amber color and a candy thermometer reads 300° (hard-crack stage). Remove from the heat; gradually stir in milk., In a small bowl, whisk the eggs. Whisk a small amount of hot milk mixture into eggs; return all to the pan, stirring constantly. Cook and stir over medium heat until mixture is thickened and coats the back of a spoon., Pour into a large bowl; stir in vanilla and nutmeg. Place bowl in an ice-water bath, stirring frequently until cooled. Refrigerate until chilled., Before serving, whip cream until soft peaks form; fold into eggnog. Top servings with grated nutmeg if desired.

CARAMEL EGGNOG

Steps:

• In a medium saucepan, combine sugar, 2 tablespoons water, and lemon juice. Place remaining 4 tablespoons water near stove. Bring sugar mixture to a boil over medium heat, stirring constantly; cook for 5 minutes or until mixture is dark amber in color; remove from heat.
• Gradually and carefully add water to sugar mixture or it may spatter. Stir until sugar mixture is dissolved. In a large bowl, whisk together eggs and milk. Stir in caramel mixture. Cook over medium-low heat for about 12 minutes or until mixture coats back of spoon. Immediately strain through a cheesecloth into a 6-cup bowl. Stir in vanilla, nutmeg and salt.
• Cover and refrigerate until chilled. Just before serving , beat together whipping cream, liqueur, if desired, and icing sugar until soft peaks form. pour chilled eggnog int 2 quart serving bowl. Fold in whipped cream with whisk.
• Sprinkle nutmeg on top if desired.
• TIP: For a hit of holiday spirit, add dark rum to taste. Eggnog can be prepared ahead of time. It can be kept covered, 3-4 days in the refrigerator.
• Whisk eggnog before serving.

CARAMEL EGGNOG

Steps:

• Separate the egg, and beat the white until stiff.
• Combine egg yolk, sugar and salt.
• Fold whites into yolk mixture.
• Add milk, vanilla and caramel.
• Top with whipped cream and additional caramel syrup.
• If you desire to serve this hot - use hot milk and do not beat the whites before adding to yolk mixture.