Soy Nog

Soy Nog Recipe

Today is New Year's Eve and I thought I'd make something special for one of my sisters-in-law.  I wanted to do something festive and decadent for her this Holiday Season, but she is deathly allergic to eggs and nuts.  She has always wanted to try egg nog, so I thought how about egg nog, sans eggs and alcohol? It’s Egg-less because of her allergy, and alcohol free because she’s only nine.  So let’s get started on our egg-less custard with the eggnog flavoring.

Ingredients

Yields: 4

1/2 cup water
1 cup soy milk
3 Tbsp corn starch
1/8 tsp salt
4 Tbsp superfine sugar
1 tsp vanilla extract
1 tsp nutmeg, freshly grated1
1 1/2 tsp cinnamon, freshly grated 1
1 drop yellow food coloring, 2
1/2 cup heavy cream, cold 3
1 Tbsp powdered sugar
1 tsp imitation brandy extract, 4
1 tsp imitation almond extract, 5


Directions

In a little bowl, dissolve the sugar, cornstarch and salt in the milk.
 
In a non-reactive saucepan6, bring water to a boil then add the milk/cornstarch/sugar/salt mixture. This is a very delicate procedure; constantly stir the liquid with a small whisk while pouring the milk mixture very slowly so that it does not curdle. Keep whisking until liquid thickens. The liquid should be able to coat the back of a spoon. Love takes time, so does cooking...

Once off of the stove, pass all the liquid through a strainer to remove any lump of cornstarch, add the vanilla, nutmeg, cinnamon and yellow food coloring. Transfer to a pitcher. wrap with plastic wrap7. Let cool in the refrigerator for at least 3 hours8.


In a bowl previously put in the refrigerator (you gotta make sure it’s cold), beat the cream until it reaches soft peaks, add the powdered sugar and then add the brandy and almond extracts. Beat one more time for a few seconds until stiff.


Gently fold the cream into the cold custard mixture. Refrigerate for another hour. When serving, garnish with a touch of grated nutmeg, a stick of cinnamon or just shaved chocolate like my little sister-in-law did. It's frothy and yummy.


Tips

1 I use a fine Microplane (spice grater)

2 food coloring is used to imitate the color of the egg yolk. Don't get too heavy handed with it, it'll look too artificial!

3 all the equipment as well as the ingredients should be cold to get a foamy whipping cream so that the fat particules stick together.

4 for alcoholic version, substitute with 2 Tbsp Brandy

5 for non-almond allergy, substitute with the real almond extract


6
I use a heat-resistant ceramic saucepan. I think it's ideal for making sauces and custards.

7 You gotta properly cover the container, fat content from the mixture might pick up some other smell from the refrigerator

8 you can keep this mixture in the fridge up to 3 days until serving

Check out the frozen version.

Published By: Jacqueline Pham on January 1, 2009.


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