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Come si fa lo zabaione, una delizia tutta italiana dalle origini antichissime
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Come si fa lo zabaione, una delizia tutta italiana dalle origini antichissimeChristmas-themed eggnog. Take a litre (4 cups) of milk, cinnamon, cloves, vanilla extract, 12 egg yolks, 300g(1.5 cups) of sugar 1 litre (4 cups) of light cream, half litre (2 cups) of light rum, and some nutmeg. Combine milk, cinnamon, vanilla, and cloves, and slowly bring it to a boil and set it aside. Whisk the egg yolks add the sugar and whisk the mixture. Combine the hot milk mixture with the eggs whisk it and avoid making scrambling eggs. Pour the mixture back into the saucepan stirring it until it thickens, do not allow the mixture to boil, Strain the mixture to remove the cloves and let the mixture cool and stir in the cream, more vanilla and the nutmeg. Chill overnight then serve and enjoy. Served with extra nutmeg and cinnamon sticks.

Oggi esiste anche una versione salata e contemporanea della crema spumosa a base di uova

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