Non-Alcoholic Egg Nog

Serves 2

2 c. milk
5 cloves
1/2 tsp. ground cinnamon
1/4 c. sweetened condensed milk (which is about 1/4 can)
4 egg yolks
1/2 c. sugar
1 c. heavy whipping cream
3/4 tsp. ground nutmeg
1 tsp. vanilla extract

Combine milk, cloves, cinnamon and condensed milk over low heat in a deep sauce pan continually stirring until the mixture is no longer chilled.  Slowly increase the heat to medium still continually stirring and bring the mixture to a low boil.  DO NOT allow the mixture to come to a rolling boil!  Once mixture has come to a low boil, turn off heat.

In a medium bowl, combine the eggs and sugar.  Beat eggs using a mixer until lightened in color and fluffiness.

Slowly temper the eggs by adding a little bit of the hot milk mixture into the egg mixture.  Stir to incorporate.  Continue adding the hot milk mixture to the egg mixture until the egg mixture has come to a warm temperature.  Pour the egg mixture into the milk mixture and heat over medium heat for 3-5 minutes, stirring frequently until thickened.  You will know it is thick when you can leave a clean line on the back of the spoon but be careful because the mixture is hot on the back of the spoon.

Add the heavy whipping cream and nutmeg and mix until incorporated.  Then turn off heat and add vanilla.

Strain through a fine mesh strainer and then place in an airtight container in the fridge.  Let cool for at least 1 hour, preferably longer.  We like ours cold which takes at least 6 hours.

Eggnog Cheesecake Bars

Crust
2 c. graham cracker crumbs (32 squares)
3/4 c. butter, melted
1/2 c. blanched whole almonds, finely chopped (I omitted)
1/4 c. brown sugar
1 Tbsp. ground cinnamon

Filling
2 pkgs (8 oz. each) cream cheese, softened
1/4 c. granulated sugar
1/4 c. packed brown sugar
2 tsp. ground nutmeg
1/2 c. whipping cream
1 tsp. vanilla
2 eggs
1/2 c. blanched whole almonds, finely chopped, toasted (I omitted)

Heat oven to 350 F.  In large bowl, stir crust ingredients until well blended.  Press mixture in bottom of ungreased 13X9 inch pan.  Bake for 8 minutes.

In clean large bowl, beat cream cheese with electric mixture on medium speed until fluffy.  Beat in granulated sugar, 1/4 c. brown sugar, nutmeg, cream, and vanilla.  Beat in eggs.  Pour mixture over crust.  Bake 30-35 minutes longer or until center is set.  Sprinkle with 1/2 c. toasted almonds; press in slightly.  Cool completely in pan on cooling rack for 1 hour.  Cut into 6 rows by 4 columns.  Store covered in refrigerator.


Note - Cambree made these and they are okay.  I want to try making just the filling and turning it into ice cream next time.