Best Carl Bauchles Infamous Egg Nog Recipes
OLD FASHIONED HOMEMADE EGGNOG
Steps:
- Put the milk, cinnamon sticks, cloves, and 1/2 tsp vanilla into a large saucepan. Put it over the lowest heat setting on your stove for 5 minutes.
- In a separate bowl, whisk together the egg yolks and sugar for 1 minute.
- Turn the heat under the milk up to medium-high heat. Remove the cinnamon sticks.
- Slowly whisk in about 1/4 of the hot milk into the egg/sugar mixture. Then pour all of the egg/sugar mixture back into the saucepan and whisk it all together. Put it over medium heat, whisking constantly, for 3 minutes. It will thicken a bit.
- Pour the hot eggnog into a large bowl or beverage container and let cool at room temperature for 1 hour. Add cinnamon sticks back in (optional).
- After 1 hour, stir in the heavy cream, 2 teaspoons vanilla, and nutmeg. Store in the fridge and allow to cool for at least 4 hours before serving.
Nutrition Facts : ServingSize 0.5 cup, Calories 253 kcal, Carbohydrate 17 g, Protein 4 g, Fat 19 g, SaturatedFat 11 g, Cholesterol 173 mg, Sodium 42 mg, Fiber 1 g, Sugar 15 g
SCRAMBLED EGGS CHILIQUILES WITH ROASTED TOMATILLO SAUCE
Steps:
- Roasted Tomatillo Sauce:
- Preheat oven to 375 degrees F. Rub oil on tomatillos, onion and garlic with 3 tablespoons of oil and season with salt and pepper. Place in a roasting pan and roast until soft and golden brown about 20 to 25 minutes.
- Place tomatillos, onions, garlic, chipotle, lime juice and spinach in a food processor and blend until smooth. With the motor running, slowly add the 3/4 cup olive oil and season with honey and salt and pepper. Keep warm in a bain marie.
- Fried Blue Corn Tortillas:
- Heat canola oil in a medium saucepan to 365 degrees F. Fry tortillas, 1 at a time, until crispy. Remove to a plate lined with paper towels and season lightly with salt.
- Soft scrambled eggs:
- Heat the butter over low heat in a large skillet. Add the eggs, season with salt and pepper, to taste, and cook slowly until soft curds form.
- Assembly:
- Place a teaspoon of sour cream in 4 large shallow bowls to secure the tortillas. Place a fried tortilla on top of each dab of sour cream. Place some of the eggs and Cheddar on each tortilla and top with another tortilla, repeat and top with another tortilla. Top the tortilla with the remaining eggs and cheese and ladle the warm tomatillo sauce over. Garnish with chopped cilantro.
CLASSIC EGGNOG
Once you taste homemade eggnog, you'll never go back to the stuff in the carton. This is our go-to version for the holiday season. It's festive and decadent, laced with nutmeg and vanilla. We lightened it up by folding in whipped cream and made the booze optional so that it's good for young and old alike.
Provided by Food Network Kitchen
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Whisk the eggs, egg yolk and sugar in a bowl until combined. Heat the milk and 1/2 cup heavy cream in a medium saucepan over medium heat until steaming; do not boil. Remove from the heat. Whisk 1 cup of the hot milk mixture into the egg mixture, then whisk the egg mixture back into the saucepan. Cook over medium heat, stirring constantly with a wooden spoon, until the mixture is thick enough to coat the back of the spoon and a thermometer registers 165 degrees F, about 5 minutes. (Do not boil or the eggs will curdle.)
- Strain the mixture through a fine-mesh sieve into a large bowl and stir in the vanilla and nutmeg. Let cool at room temperature, about 1 hour. Cover and refrigerate until cold, at least 2 hours or up to 1 week.
- Whisk the remaining 1/2 cup heavy cream in a large bowl until stiff peaks form. Slowly whisk the whipped cream into the chilled eggnog mixture, then whisk in the rum. Pour into glasses, sprinkle with nutmeg and serve with cinnamon sticks.
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