Very Best Conrad McEwan’s Eggnog

Posted on Dec 28, 2011 in Hiroko's Blog, Recipes

Conrad learned how to make the eggnog from a bartender for whom he worked. After the bartender left the restaurant Conrad reproduced it. It was OK, but he wanted to improve the flavor of it. Conrad came up with the very perfect one which we luckily enjoyed at the Christmas Eve Party at a small island resort.

Here is the rough recipe which he gave me;
First steam milk with cinammon, vanila and clove for about 5 minutes; Strain the milk, discarding the spices; In a bowl whisk the egg yolk with sugar until lightly creamy; With a whisk mix the steamed milk and egg/sugar mixture; cool off the mixture and add the whipped cream, whisky, brandy and rum; Refrigerate it overnight and enjoy it next day. Thank very much for Conrad.

Here is the picture of Conrad McEwan and the vegetables called Chaiotye (Christophine). Caiotye, when it is peeled, reveals white flesh. When it is cooked it is semi translucent. It reminded me of Japanese summer squash, togan. It has no flavor, but absorbs whichever flavor with which it is cooked.