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- 600 ml of whole milk
- 300 ml thick cream
- 2 cinnamon sticks
- 1 vanilla bean, divided in half lengthwise
- 4 eggs, separated, at room temperature
- 100 g of white sugar
- Rum 150ml
- 50 ml of brandy
- A pinch of nutmeg * to decorate
Place the milk, cream, cinnamon, and vanilla in a medium saucepan and simmer over medium heat, being careful not to let the mixture boil and whipping occasionally to prevent sticking.
Place the egg yolks in the stand mixer bowl and use a whisk to beat on high speed until they have doubled in size.
Lower the mixer speed to low, then slowly pour a third of the hot milk mixture over the eggs, making sure not to let the vanilla bean or cinnamon fall into the mixer.
Turn off the mixer and pour the egg mixture into the pot with the rest of the milk and spices. Return the pot to the stove and gently cook while whisking constantly until the temperature reaches 80 ° C on the digital thermometer, before pouring the mixture through a sieve into a jar and placing in the refrigerator to cool completely. for two to three hours.
Place the sugar in a small saucepan with 75 ml of cold water and gently heat over medium heat until the temperature reaches 110 ° C on the digital thermometer.
Place the egg whites in a clean mixer bowl and beat with the mixer attachment on medium speed for 2 minutes until smooth.
Carefully and slowly pour the hot sugar syrup into the egg whites with the mixer still running, then continue beating the whites until firm, stiff peaks have formed. Use the hand mixer to mix the egg whites, making sure they are completely incorporated, followed by the rum and brandy and place in the refrigerator again.
Before serving, give the punch another quick whisk to combine and garnish with nutmeg.
This recipe was created by Hilton Brisbane Executive Chef Matthew Wood.
Christmas Traditional Punch