November 16, 2012

Lemon - Thyme Egg nog



Egg nog is typically a Christmas drink in our family. I always make a liter or two with rum, thick heavy cream and the exclusive Tahiti vanilla. It smells so heavenly that I have to remind myself that it does contain alcohol, so I should be careful with the snipping.

For a long time I am planning on baking a cake with lemon and thyme, but  my plans fell over every time. I was either on diet, not having time, or simply craving something else, but I promise, I will get around it eventually.   Lemon and thyme are a classic combination, they are really meant for each other. Just a little bit of thyme gives a nice punch to the citrus. An ice cold thyme infused lemonade in the summer is a great refreshment, I really recommend you to give it a try, you will not regret it. 

For a few days I had a bunch of eggs lying around and I really had not much of a choice today than to either bake something or cook a lovely custard to get rid of them. I was just about to add the usual vanilla to the sauce when I changed my mind and reached for the lemons on the counter instead. As I added the lemon peels to the custard my eyes wondered over to the pot of thyme silently sunbathing in the kitchen window. I through in a few sprigs to the custard too. The sweet sauce would have worked well as a thyme infused lemon custard on a piece of cake, but I rather added a shot of rum and got the most decadent egg nog ever made in my kitchen. I will definitely make an extra bottle for Christmas next to the usual vanilla egg nog for sure. 

I have another great news to share. I am so honored to be featured on the Saveur, Sites we love. Thank you so much again! Here you can read the interview with me.



Lemon and thyme infused egg nog 


Ingredients:
3 egg yolks
300 ml heavy cream
150g sugar
300 ml white rum
Peels of 2 lemon
2 thyme sprigs

Whisk egg yolks, heavy cream and sugar in a sauce pan. Stir continuously over low heat until mixture somewhat thickens (15 minutes). Remove from the heat, add lemon peels and thyme sprigs. Let it cool completely, remove lemon and herb and stir in rum. Let it cool overnight, shake well before serving.




9 comments:

  1. Delicate recipe...esquisite photography! Congrat!

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    1. Thanks so much, happy you like it

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  2. yum - sounds delicious. I will have to try this. Beautiful food photography. I have come over to your site from Flickr, and am glad to have found you here.

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    1. Hi Jill, happy you found something here that you like. Let me know how the liquor turned out!

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  3. Hi there. The current Food on Friday is all about Christmas! It would be great if you linked in any Xmas favourites you have. This is the link . Have a good week.

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  4. Beautiful Photography! Looks delicious and unique. I shared your recipe on my blog http://momelite.com/bring-egg-nog/. I hope you don't mind.

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    1. Thanks so much Cyndi! Of course I don't mind :)

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  5. Simply divine! The result was a huge hit last night! Thank you for sharing.

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    1. really? thanks so much Diana :)

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