Name: Eggnog custard
Cook time: 15 min
Total time: 15 min
Ingredients: 1 1/4 cup (310ml) milk; 2 teaspoon instant coffee granules; 4 egg yolks; 1/3 cup (75g) caster (superfine) sugar; 2 tablespoon bourbon

Ingredients

1 1/4 cup (310ml) milk

2 teaspoon instant coffee granules

4 egg yolks

1/3 cup (75g) caster (superfine) sugar

2 tablespoon bourbon

Method

1.Bring milk and coffee granules to the boil in small saucepan.

2.Beat egg yolks and sugar in small bowl with electric mixer until thick and creamy; gradually beat in hot milk mixture. Return custard mixture to pan; stir, over low heat, without boiling, until mixture is thick enough to coat the back of a spoon. Stir in bourbon.

This sauce goes well with steamed Christmas pudding or fruit cake, chocolate pudding, or over ice-cream.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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