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What Are You Preserving, and How Are You Doing It? (2016–)

Anna N

By Anna N
in Cooking

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DesertTinker

DesertTinker

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Posted
1 hour ago, curls said:

My eggnog is pourable and I followed Nina Gluck’s recipe and only used egg yolks.

My 2nd batch is pourable, no clue what caused the thickening in the 1st batch. Identical ingredients, both were carefully measured, the heavy cream is from the same container. Temperature of ingredients was the same, only difference was hand beating the 1st, KitchenAid for stand mixer for the 2nd. Maybe I didn’t beat it well enough by hand?

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