Eggnog Mousse

Name: Eggnog Mousse
Yield: Yield: 12 or More Servings.
Cuisine: United States
Ingredients: 1 vanilla bean, split, if available, or 1½ teaspoons pure vanilla extract; 2 cups heavy cream; 4 cups milk; 8 egg yolks; Whipped cream, optional; 1 cup sugar; Apricot Sauce; ¼ cup bourbon; 3 envelopes unfavored gelatin; ⅓ cup water

Preparation info

Yield:
12
or More Servings.

Difficulty
Easy

Appears in

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

About

Ingredients

4 cups milk
1 vanilla bean, split, if available, or 1½ teaspoons pu

Americas
United States
Dessert

Method

Bring the milk with the split vanilla bean to the boil. Do not boil further. If the bean is not to be used, add the vanilla extract later. Remove the vanilla bean, if used, rinse it off, dry it, and reserve for subsequent use.
Place the yolks in a saucepan and add the sugar. Beat with a wire whisk until thick and lemon-colored.
Gradually add the milk to