Eggnog finds its way to the Philippines and into your dessert, making sweet strawberries and smooth silky vanilla ice cream that much more festive. The eggnog can also be served warm. Makes 10 (3-inch) flans Prep Time 5 minutes Cooking Time 10 minutes
For the eggnog 1 1/2 cups whole milk 4 egg yolks (Click to see How to Separate an Egg) 1/2 cup sugar 1 cup cream 1/3 cup (100 ml) brandy 1/2 teaspoon vanilla extract 500 grams strawberries 20 grams confectioners' sugar 4 scoops strawberry or vanilla ice cream
1 Make the eggnog: In a saucepan, bring milk to a boil. 2 In a large bowl, whisk together egg yolks and sugar then add hot milk. 3 Whisk well and pour mixture back into the saucepan. Over low heat, slowly cook mixture, stirring frequently, until it reads 83ºC on a thermometer. 4 Immediately strain through a sieve into a bowl and stir in cream, brandy, and vanilla extract. Cool completely and refrigerate. 5 Wash strawberries, slice into quarters, and dust with confectioners’ sugar. 6 Place a scoop of ice cream each in 4 dessert bowls and top with strawberries. Cover with chilled eggnog.
Photography byAt Maculangan | Styling by Paulynn Chang Afable | Props From Rustan's Department Store (Dwell Studio patterned placemat with gray triangles and wooden cutlery)
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