Egg nog

  • 6 egg yolks
  • 110g caster sugar
  • 475ml milk
  • 475ml light rum
  • 475ml double cream
1) Beat the egg yolks with a whisk until light in colour and increased in volume.

2) Add the sugar and mix well.

3) Whisk in the milk and rum.

4) Chill for at least 3 hours.

5) One hour before serving, whip the cream and stir into the chilled mixture, return to refrigerator for an hour and serve.

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