Recipe: Eggnog Pastry Cream

Makes about 2-½ cups

- 1 cup eggnog (do not use fat-free)

- 1 cup whole milk

-4 egg yolks

- 1/3 cup sugar

- ¼ cup flour

- ¼ cup cornstarch

- ¼ teaspoon ground nutmeg

- Heaping ¼ teaspoon salt

- 2 teaspoons vanilla extract

1. In a medium saucepan over medium-low heat, bring the eggnog and milk to a simmer.

2. While the mixture is heating, whisk together egg yolks, sugar, flour, cornstarch, nutmeg, salt and vanilla in a medium bowl.

2. Temper the egg mixture by slowly whisking in 1/3 to ½ of the heated eggnog mixture, then whisk the tempered egg mixture back into the eggnog mixture in the saucepan. Return the pan to a medium-low to medium burner, bring the mixture to a low boil, and cook, whisking constantly, for about 4 to 6 minutes total, or until mixture is very thick. (Be careful not to overcook or the eggs will scramble.)

3. Strain the mixture through a fine sieve into a bowl and press a piece of plastic wrap on the surface to prevent a skin from forming. Let cool to room temperature, then refrigerate to chill for at least 2 hours. The pastry cream can be made and refrigerated up to 3 days in advance.