Chicken Milk (Eggnog)
- serves 5
Despite its name, there is no chicken in this recipe. Think of it as a French eggnog!
3 cup whole milk
1 vanilla bean, split
pinch freshly grated nutmeg
4 egg yolks
4 to 6 tablespoons sugar
Orange flower water, to taste (or rum, if you prefer)
1. Pour the milk into a saucepan and scrape in the seeds from the vanilla pod. Add the pod to the pot, too, and judiciously grate in some nutmeg. Heat to the boiling point. Remove from the heat, cover, and let sit 10 minutes to infuse.
2. Meanwhile, beat the yolks and sugar together in a bowl. When the milk has infused, whisk it over the eggs and return the whole thing to the saucepan. Place back on the heat and whisk to thicken slightly, 3 to 5 minutes. Do not boil. Stir in the flower water, to taste. Strain into a jug, cool, and, chill.