LUCI’S NOG

Makes eight cups

6 cups milk

2 cups cream

3 whole eggs

¾ cup sugar (I prefer maple syrup, to taste) Pinch of salt

Vanila extract

Fresh ground nutmeg

Combine milk and cream and heat slowly with the sugar and salt. Beat the eggs.

When milk is about to simmer, with bubbles forming on the edge of the pot, add it in a very slow, thin stream to the eggs, beating furiously the whole time with an egg beater or immersion blender.

“Slowly a little at a time so you don’t cook your eggs,” says Luci.

If, at this point, it doesn’t look like scrambled eggs, continue.

Put the mixture back in the milk pan and heat very slowly, stirring often.

Add vanilla and ground nutmeg to taste. When it coats a spoon, or starts to accumulate at the bottom, it’s done.

The thickness of your custard can be adjusted with the amount of egg (or yolk), and by adjusting the cream content.

For something thicker, use pure heavy cream.

For something lighter, you could combine the milk with almond milk or cashew milk instead of cream.

You could even use pure almond or cashew milk, which will result in something thick, smooth and full.