The Sauced Chef

Sauce Lab #10:  Eggnog Base

2 Large  bowls

Medium saucepan

Whip

Ladle for tempering

12 oz milk

2 tbsp vanilla extract (or 1 split vanilla bean)

2 egg yolks

1 oz fine granulated sugar

1 oz cake flour

1/2 oz cornstarch

3 oz Grand Marnier

6-8 oz Sauce Lab #10: Creme Chantilly

1. Heat the milk and vanilla to just below boiling point
2. Whip the egg yolks and sugar until pale.  Add the flour and cornstarch and mix well
3. Temper the egg mixture by gradually stirring in about half the hot milk.  Pour this mixture back into the saucepan with the remaining hot milk.  Return to a boil, whipping constantly
4. Remove from heat and stir in the Grand Marnier
5. Cover with plastic film** and cool thoroughly, than chill in fridge
6. Once it is cool, beat well until perfectly smooth
7. Fold in creme chantilly

** Just use plastic wrap to cover the pan and throw it in the fridge.  Make sure the plastic wrap actually touches (is flush with) the top of the mixture, this is very important!

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