I’m in heaven! It’s now finally the time of the year when I can indulge in creamy and velvety eggnog. I just love those characteristic scents of rich cream, rum and nutmeg. The first sip of this thick nectar is the perfect enjoyment. After a few sips comes the feeling of ultimate relaxation!
This time I wanted to make eggnog flavored sauce with which you can crown your low-carb pies and cakes. Just think of a pumpkin pie smothered with this thick and rich sauce. Try it with cranberries, too! In the end of the post is an interesting variation for an elegant dessert. NB. This sauce contains raw egg.
Tips for making the eggnog sauce
This sauce needs separating eggs and also some beating, but otherwise it’s very easy and quick to do. Let’s take a look:
Place the egg whites in a deep and narrow mixing bowl.
Beat with an electric mixer until soft peaks form. Set aside. (The egg whites in the photo below are a bit on the stiff side, you can leave them slightly softer.)
Place the egg yolks, sweetener and the rum in a small mixing bowl.
Beat with an electric mixer until well mixed and creamy.
Add the whipped cream…
…and the egg whites.
Mix carefully with rubber spatula…
My eggnog sauce eggsperiments
I have a recipe for Low-Carb Eggnog, but since I so much love the rich flavors of this holiday-time drink, I wanted to continue with the theme and make sauce for topping my low-carb pumpkin pie and thus reach the ultimate level of indulgence.
I wanted to make the sauce thick, airy and creamy. Therefore I whipped the cream and beat the eggs in order to get as much air incorporated as possible. To maximize the fluffiness, I separated the eggs and beat the whites and yolks separately. I decided to use two eggs for the sauce, and actually that was just the right amount to give enough volume.
Since just eggs — and especially the huge volume of those egg whites — wouldn’t have given the needed richness, I used heavy cream. Whipped cream folded in the egg whites gave the optimum volume and the needed richness. At first I used just two tablespoons whipped cream, but the sauce was too light and not rich at all. 1/4 cup (60 ml) whipped cream gave the best taste and mouthfeel. Well, I think you still can increase the amount of cream if you need more volume and even richer and fattier sauce.
Swerve was the perfect sweetener for the sauce. I used three tablespoons in my first experiment, and that was just the right amount. The sauce was quite sweet, but the taste wasn’t overtly sugary.
I prefer my eggnog with a dash of rum, however those who cannot or don’t want to consume alcohol may use some good-quality rum flavoring. At first I used two teaspoons rum, but after pouring a little bit more by accident to one of my experiments, I was convinced that one tablespoon rum gave the best flavor. It wasn’t too little, but on the other hand not too overpowering either.
Finally, I was completely satisfied with the sauce and was eating it slowly by spoon, enjoying every spoonful. I had baked a pumpkin pie — with a crust experiment so weird that it’s not worth publishing — for the photos here, but the pie was cooling down and I couldn’t consume it yet. Boy, it was hard to try to keep my hands off of it!
|Nutrition information||Protein||Fat||Net carbs||kcal|
|In total:||16.0 g||22.6 g||1.3 g||302 kcal|
|Per serving if 2 servings in total:||8.0 g||11.3 g||0.6 g||151 kcal|
|Per serving if 4 servings in total:||4.0 g||5.7 g||0.3 g||76 kcal|
(Rum used in the calculations.)
Tips for variation
This recipe makes really thick and airy sauce. If you prefer your sauce less foamy, just beat the ready sauce with an electric mixer until the consistency is to your liking. The yield is two to four servings, so if you are serving the sauce for a bigger crowd, just multiply the ingredients accordingly.
A great variation on this sauce is eggnog mousse. The ingredients are the same but the directions vary a bit: Just beat the egg whites until stiff peaks form. Beat the egg yolks and the sweetener in a separate bowl until thick and pale in color. Add the rum to the egg yolk mixture and stir until well mixed. Very carefully fold in the whipped cream and the beaten egg whites. Mix gently with a rubber spatula until well mixed. Divide into serving bowls, grate some nutmeg on top of each serving and serve immediately. The mousse doesn’t store because of the egg whites. It will separate if stored long.
P.S. My new cookbook is on offer until 30th November 2014. Just go and grab it! It’s better to hurry now: the price is reduced and you get my “Healthy Drink Recipes” book for free if you buy the Easy Everyday Recipes book!