anti-anxiety saffron egg nog

500ml whole milk

2 bay leaves

36 threads / 3 pinches saffron

2 strips orange rind

3 tbsp golden syrup

200ml single cream

3 eggs

150ml white rum

Grated fresh nutmeg, to serve

 

1. Pour the milk, bay leaves, saffron, orange rind, golden syrup and cream into a pan, and simmer gently for 10 minutes. Strain through a sieve.

 

2. Break the eggs into a glass heat-proof bowl, then slowly whisk in the hot milk mixture.

 

3. Place the bowl above a pan of boiling water and heat gently, stirring, until the mixture thickens to a custardy consistency. Then take it straight off the heat.

 

4. Whisk in the rum, then pour the mixture into a jug. Cool, then leave to stand in the refrigerator for at least 8 hours before serving.

 

5. Serve over ice with grated nutmeg.

 

USE: Drink no more than 1 wineglass a day.

CAUTION: Contains alcohol.

STORAGE: Keep in the refrigerator. Will last for 2 weeks.

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1 comment to this

xdebsib said on 23 Jun 2010 at 18:39:37: