No Christmas is complete without this treat!
- Carbohydrate 10.1871684300326 g
- Cholesterol 29.3749999558304 mg
- Fat 8.42129654973521 g
- Fiber 0.00714999973773956 g
- Protein 7.11238499466711 g
- Saturated Fat 5.05364436729463 g
- Serving Size 1 1 to 12 serving (222g)
- Sodium 148.321499931104 mg
- Sugar 10.1800184302949 g
- Trans Fat 0.688270249021591 g
- Calories 145 calories
Step-by-step
- Beat eggs; mix in condensed milk, vanilla, quart of milk and salt.
- Beat the whipping cream until soft peaks form. Fold in to egg and milk mixture and sprinkle with nutmeg. Serve chilled.
Adapting the Dairy and Structure
Coconut milk can replace standard whole milk at a strict one-to-one ratio, though the resulting beverage will carry a distinct tropical aroma and lower fat content. Heavy whipping cream relies on a minimum butterfat content of 36 percent to trap air efficiently; lighter dairy alternatives fail to produce stable soft peaks during mechanical whipping. Folding requires a wide rubber spatula to preserve trapped air cells, preventing the mixture from deflating into a dense liquid. Incorporating a pinch of salt balances the high concentration of sucrose contributed by the sweetened condensed milk.
Sequencing and Temperature Management
Chilling the beverage for at least two hours allows the proteins in the milk and eggs to hydrate fully, yielding a cohesive mouthfeel. Whole nutmeg grated directly over the surface releases volatile essential oils that pre-ground powders lack. Mechanical beaters should operate at medium-high speed for three minutes to reach the correct soft peak stage in the whipping cream without over-churning it toward butter. Maintain a serving temperature of 38 degrees Fahrenheit for optimal flavor perception and food safety.
