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eggnog [2015/12/19 04:57]
sgrubnick
eggnog [2015/12/21 16:11] (current)
sgrubnick
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 ==== Summary ==== ==== Summary ====
 Egg Nog pie is a yummy seasonal no-bake pie. Egg Nog pie is a yummy seasonal no-bake pie.
-Preparation takes a couple ​of hours+Preparation takes about 10 minutes, plus lot of waiting around
-Time from start to om nom nom is about hours.+Time from start to eating ​is about hours.
 Makes one 10 inch (25cm) pie. Makes one 10 inch (25cm) pie.
  
-==== What you need ====+==== High Level Deliverables ==== 
 +^ Amount ^ Deliverable ^ 
 +| 2 cups | Egg Nog Pudding (instructions below) | 
 +| 2 cups | Whipped Cream (instructions below) | 
 +| 10 inch | Graham Cracker Crust (sorry, no instructions below) | 
 + 
 +==== Equipment ==== 
 +^ Amount ^ Item ^ 
 +| 1  | Small bowl (4 oz or 100mL) | 
 +| 2  | Mixing bowls (2 Quarts or 2L) | 
 +| 1  | Sauce Pan | 
 +| 1  | Hand Mixer | 
 + 
 +=== Instructions === 
 +Put the egg nog pudding in a large mixing bowl.  Whip with a wisk until it is an even texture. ​ There must not be any hints of lumps or clumps.  
 + 
 +Gently fold in the whipped cream in small portions -- plop a dallop of cream and then use a rubber scraper to fold the pudding over the cream. ​  
 + 
 +Use a ladel to transfer the creamed pudding into the pie crust. ​ Your mixture should be thick like pudding, not runny like cream. 
 + 
 +Put it in the fridge overnight. (at least 4 hours) 
 + 
 +==== Egg Nog Pudding ==== 
 +=== What you need ===
 ^ Amount ^ Ingredient ^ ^ Amount ^ Ingredient ^
 | 1 Envelope (7g) | Unflavored gelatin | | 1 Envelope (7g) | Unflavored gelatin |
 | 2T (30mL) ​      | Cold water | | 2T (30mL) ​      | Cold water |
 | 2 Cups (500mL) ​ | Egg Nog | | 2 Cups (500mL) ​ | Egg Nog |
-| 1 Cup (250mL) ​  | Whipping Cream |+ 
 +=== What you do === 
 +Put the cold water in a small bowl and then sprinkle (gently!) the gelatin into the water. ​ Stir it around (gently!) and then let it sit for 15 minutes. ​ Rake the gelatin (gently!) into small clumps with a fork. 
 + 
 +While you wait, warm up the Egg Nog in a sauce pan on low heat.  You want it nicely warm, but not hot. 
 + 
 +Add the gelatin to the egg nog, and continue heating until the gelatin is entirely dissolved and there'​s no trace of it.  About 3 to 5 minutes for me. 
 + 
 +Put this mixture into a medium sized mixing bowl and refridgerate until it is set.  About 2 hours for me. 
 + 
 +==== Whipped Cream ==== 
 +=== What you need === 
 +^ Amount ^ Ingredient ^ 
 +| 1 Cup (250mL) ​  ​| ​Heavy Whipping Cream (Not whipped cream) ​|
 | 1/4 Cup (60mL) ​ | Sugar | | 1/4 Cup (60mL) ​ | Sugar |
 | 1/2t (2.5mL) ​   | Almond Extract | | 1/2t (2.5mL) ​   | Almond Extract |
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 | 1/4t (1mL)      | Salt | | 1/4t (1mL)      | Salt |
  
-====Equipment==== +=== What you do === 
-^ Amount ^ Item ^ +Put the cream in a large mixing ​bowl and whisk it (I use an electric mixer). ​ Pour in the sugar and continue whisking ​until the cream is no longer runny (at least couple of minutes).  ​Put the now-whipped ​cream in a medium size mixing ​bowl and put it in the fridge ​and wait for your egg nog pudding to finish.
-| 1  | Small bowl (4 oz or 100mL) | +
-| 2  | Mixing bowls (2 Quarts or 2L) | +
-| 1  | Sauce Pan | +
-| 1  | Hand Mixer | +
- +
-===== Instructions ===== +
-==== Dissolve ​the Gelatin ==== +
-  - Put water in a small bowl, add gelatin gently. ​ Set it aside and let it soften +
-==== Prepare the Eggnog Mixture ==== +
-  - Put eggnog ​in a sauce pan. +
-  - Warm the eggnog over low heat. +
-  - Add the softened gelatin mixture to the warm eggnog. +
-  - Heat and stir until the gelatin ​is completely dissolved +
-  - Pour the eggnog-gelatin mixture into big bowl. +
-  - Refrigerate for 1-2 hours (you want it to partially set) +
-  - Beat it until it is silky smooth +
-==== Prepare ​the Cream Mixture ==== +
-  ​Put the cream into the other big bowl +
-  - Beat it until it's smooth +
-  - Mix in the sugar, salt, and flavorings +
-==== Fold the bowls together ==== +
-  - Fold the cream mixture into the eggnog mixture, gently. +
-  - Pour the whole thing into a 10 inch (25cm) Graham Cracker pie crust. +
-==== Chill ==== +
-  - Set in the fridge ​for 4+ hours. +
-  - After it's set, you can sprinkle nutmeg on the top +
-  - Keep it in an air-tight container, or eat it promptly.+
  
 +Just before you add it to the egg nog pudding, add the Almond and Rum extracts, and the salt, and then whisk it one last time to make sure it's nice and fluffy.
  
eggnog.txt · Last modified: 2015/12/21 16:11 by sgrubnick