|3 1/2 cups||whole milk|
|6||large eggs, yolks and whites separated|
|2 tsp||pure vanilla extract|
|2||star anise pods|
|1/2 tsp||ground clove|
|1 tbsp||ground ginger|
|1||whole nutmeg, freshly grated|
|1/2 cup||35% cream|
Scald the milk but do not let it boil.
Separate the egg yolks from the whites. In a bowl, whisk together the egg yolks and the sugar, adding the sugar a few spoonfuls at a time. The sugar and yolk mixture is ready when they are light in colour and form ribbons.
Temper the egg yolk and sugar mixture by ladling small amounts of the scalded milk into the bowl, whisking continuously. When you have one-third of the milk in the eggs, pour the rest into the pot of milk.
To the pot, add the vanilla and all the spices. Place the pot over low heat and gently cook until the milk begins to thicken. When the custard coats the back of a spoon (about 10 to 12 minutes), sieve the mixture into a clean bowl over ice. Pour in the 35% cream, stir the eggnog for a few minutes over the ice, and refrigerate until ready to serve.
Note: This recipe was created by Chef Craig Flinn