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Pineapple Eggnog

Holiday.Cooking.Expert's picture
Ingredients
  Pineapple juice 46 Ounce (Canned)
  Whipping cream 2 Cup (32 tbs)
  Eggs 8 (Separated)
  Sugar 1 Cup (16 tbs) (Divided)
Directions

MAKING
1. In a small Dutch oven, add the pineapple juice and bring to a boil.
2. Take away from heat; gradually add cream, stirring constantly.
3, In a large bowl, beat the egg yolks until thick and lemon colored; slowly add 1/2 cup sugar, whisk well.
4. Gradually stir about one-fourth of hot pineapple mixture into yolks; add to remaining hot mixture, stirring constantly. Be careful, else the eggs will cook and become a custard.
5. With a lid, cover and chill at least 1 hour.
6. In a bowl, beat egg whites (at room temperature) until foamy.
7. Slowly, add remaining sugar, 1 tablespoon at a time, beating until stiff peaks form.
8. Fold the egg white mixture into pineapple mixture.

SERVING
9. Serve in tall mugs.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Beverage
Method: 
Mixing
Occasion: 
Christmas
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Pineapple
Preparation Time: 
70 Minutes
Cook Time: 
15 Minutes
Ready In: 
85 Minutes
Servings: 
8

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