There really isn’t much that this amazing young lady can’t do, and we’re thrilled she does some of it here. By default, its breeding time is 10 hours and 30 minutes long. When available, it is best obtained by breeding Tweedle and Potbelly, or by purchasing from the StarShop. As a Rare Monster, it is only available at select times. It was added on February 6th, 2015 during Version 1.3.2. She also writes about crafts and posts more of her beautiful photography in her personal blog, . Rare Dandidoo is a double-element Rare Monster. Newly-married Erica Kastner shares her wonderful recipes and amazing food photography on her blog, Cooking for Seven. Serve with extra whipped cream on top and a sprinkle of freshly grated nutmeg. With wire whisk, gently fold whipped cream into custard mixture. Cover and refrigerate until well chilled, about 3 hours.Ĥ) Just before serving, in a medium bowl, beat whipping cream until soft peaks form. Stir in vanilla extract, 1 teaspoon of ground nutmeg and the remaining milk. Do not boil.ģ) Pour custard into a large bowl. (Mixture should be about 170 – 175 degrees F). Gradually stir in half of the milk.Ģ) Cook over low heat, stirring constantly, until mixture thickens and coats the back of a spoon, about 25 minutes. Just make sure you have it set to Fahrenheit-I once made scrambled eggnog because I accidentally switched the thermometer to Celsius.ġ) In a heavy 4 quart saucepan, with the heat off, whisk the eggs, maple syrup, and salt until well blended.
I highly recommend using an instant read thermometer to gauge when your eggnog is done cooking. If you like the flavor of rum in your eggnog, you can add a bit of rum extract (or real rum, if you don’t mind the alcohol).ģ. I have used maple syrup, granulated sugar and evaporated cane juice with good success.Ģ. You can use whatever sweetener (within reason) you like to sweeten this drink. Serve with extra whipped cream, if desired, and a sprinkling of freshly grated nutmeg.ġ. Gently fold the whipped cream into the eggnog with a wire whisk. Just before serving, beat the cream until soft peaks form. Cover and let chill in the refrigerator until completely cool, about 3 hours. See all the thumpies the strainer saved me from?įreshly grated nutmeg (I’ll forgive you if you don’t use fresh) …Īnd the remaining milk. Once it’s finished cooking, pour the eggnog into a heat-proof bowl through a fine-mesh strainer. You can also check to see if the eggnog is finished cooking with an instant-read thermometer. Now’s a good time to listen to music, flip through a favorite magazine, or fiddle with your smart device. I switched to a smaller pan so it’d be easier to stir.Ĭook over low heat, stirring constantly, until the mixture coats the back of a wooden spoon, about 25 minutes. Note: I made a half batch since it’s only the two of us. Here are the ingredients you’ll need: eggs (of course), sweetener of choice, salt, whole milk, vanilla extract, freshly grated nutmeg and heavy whipping cream.
THUMPIES EGG HOW TO
Let me show you how to make this scrumptious drink for yourself! “I would ask you to make eggnog more often, but then we would get fat,” Reuben informed me. Now that I’ve learned to make it at home, I can enjoy it in much larger quantities.
We savored what little we got from the small carton. When we were little, around Christmastime, Mom would carefully pour out mini glasses of the thick, wonderfully flavored beverage and cut it with a bit of milk. To me, eggnog is the iconic Christmas drink.
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