1 Divide cranberry sauce equally into each of 6 heatproof glass dessert bowls. Set aside.
2 In a medium saucepan over medium heat, heat eggnog, milk, ¼ cup (60 ml) sugar and the nutmeg and cinnamon until sugar has melted and mixture comes to a simmer. Remove from heat. 3 In a large bowl, whisk egg yolks, ¼ cup (60 ml) sugar, salt, 1 tbsp (15 ml) vanilla and cornstarch until combined and no lumps remain. 4 Using a ladle, slowly and carefully pour about ½ cup (125 ml) warm milk mixture over egg mixture, stirring vigorously to avoid scrambling eggs. Pour back into saucepan with remaining milk and whisk to combine. Return saucepan to medium heat and stir mixture constantly until it thickens to consistency of custard. Stop at first bubble that pops. Remove from heat and immediately add butter. Whisk vigorously for about 30 seconds. Strain through a fine-mesh strainer into a bowl to remove any lumps.
5 Pour custard into dessert bowls with cranberry sauce, dividing equally. Cover surface of custard with plastic wrap and refrigerate for 2 to 3 hours, until set. 6 In a medium bowl, whisk whipping cream and remaining 1 tbsp (15 ml) sugar and ½ tbsp (7.5 ml) vanilla until medium peaks form. Spoon as desired over custard. Can be made ahead and refrigerated for up to 1 day. When ready to serve, garnish with crushed praline and cranberries as desired.
Makes 6 parfaits PAIRS WITH RUFFINO MOSCATO D’ASTI Italy $16.99 116580 CAROLANS IRISH CREAM LIQUEUR Ireland $29.99 108357
NYE: Sparkling Celebration from page 72 SPARKLING POACHED SALMON RILLETTES
1¼ lbs (560 g) salmon fillet, cut into 1-in (2.5 cm) pieces ½ tsp (2.5 ml) salt ½ lemon, zest and juice, divided 2 cups (500 ml) Oyster Bay Sparkling Cuvée Brut 2 dried bay leaves 1 sprig + 1 tsp (5 ml) chopped fresh tarragon, divided 1 tbsp (15 ml) butter ½ shallot, finely diced ¼ tsp (1 ml) ground white pepper 2 tbsp (30 ml) cream cheese, room temperature ⅔ cup (160 ml) mayonnaise 4 oz (110 g) smoked salmon, finely diced
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