If you are named Angel Adoree you are always going to be someone special.
Never going to hide in the closet!
Angel runs the Vintage Patisserie in hip, happening Hackney and is an alumni of Dragons Den.
This is one of the recipes from her book The Vintage Tea Party. Perfect for Christmas.
White Christmas Eggnog.
Preparation time 20 minutes.
Chill for 3 hours.
4 large eggs
2 egg yolks
100g granulated sugar
600ml whole milk
180ml Mount Gay Eclipse Rum
125ml 80-proof Bourbon
½ tbsp vanilla extract
¼ tsp grated nutmeg plus extra for garnish
200ml whipping cream
1 tbsp icing sugar
Redcurrants to garnish
Whisk the eggs, yolks and granulated sugar in a mixing bowl until smooth. Pour into a large heavy-bottomed saucepan. Stir in milk gradually, blending well with each addition. Over a very low heat, stir the mixture steadily until it reaches 160-170º on an instant-read thermometer. The resulting custard should be thick enough to coat the back of a spoon - if you draw your finger across it the line should remain distinct. If it does then the custard sauce is ready.
Pour the custard through a fine sieve into a bowl. Stir in the rum, bourbon, vanilla extract and grated nutmeg. Allow the mixture to cool, cover with cling film and refrigerate until cold (at least 3 hours or up to a day).
Just before serving whip the cream to very soft peaks, beating in icing sugar as you go and gently fold into the custard mixture.
Pour into glasses and garnish with a little grated nutmeg and a sprig of redcurrants.