Caramel Eggnog Recipes

Steps:

• Lightly spray bottom and sides of a 9-by-13-inch rimmed baking sheet with cooking spray. Line with parchment, leaving a 2-inch overhang on long sides; lightly spray parchment.
• Bring cream, sugar, butter, and corn syrup to a boil in a medium saucepan over high, stirring until sugar has dissolved. Reduce heat to medium-high and cook, stirring occasionally, until mixture reads 248 degrees on a candy thermometer, about 13 minutes.
• Remove from heat; stir in salt, brandy, and spices (it may splatter). Return to medium-high heat and cook until mixture reads 248 degrees on candy thermometer. Pour caramel into prepared baking sheet (do not scrape any browned bits off bottom of pan) and let stand, uncovered, at room temperature at least 8 hours and up to 1 day.
• Using parchment overhang, transfer caramel to a large cutting board. Trim edges, then cut into 1/2-by-2-inch pieces; wrap each piece in waxed paper or foil candy wrappers. Caramels can be stored at room temperature up to 1 month.

Steps:

• Combine milk, cloves, 1/2 teaspoon vanilla, and cinnamon in a saucepan, and heat over lowest setting for 5 minutes. Slowly bring milk mixture to a boil.
• In a large bowl, combine egg yolks and sugar. Whisk together until fluffy. Whisk hot milk mixture slowly into the eggs. Pour mixture into saucepan. Cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not allow mixture to boil. Strain to remove cloves, and let cool for about 1 hour.
• Stir in rum, cream, 2 teaspoon vanilla, and nutmeg. Refrigerate for 8 hours, or overnight, before serving.

Steps:

• In a medium saucepan, combine sugar, 2 tablespoons water, and lemon juice. Place remaining 4 tablespoons water near stove. Bring sugar mixture to a boil over medium heat, stirring constantly; cook for 5 minutes or until mixture is dark amber in color; remove from heat.
• Gradually and carefully add water to sugar mixture or it may spatter. Stir until sugar mixture is dissolved. In a large bowl, whisk together eggs and milk. Stir in caramel mixture. Cook over medium-low heat for about 12 minutes or until mixture coats back of spoon. Immediately strain through a cheesecloth into a 6-cup bowl. Stir in vanilla, nutmeg and salt.
• Cover and refrigerate until chilled. Just before serving , beat together whipping cream, liqueur, if desired, and icing sugar until soft peaks form. pour chilled eggnog int 2 quart serving bowl. Fold in whipped cream with whisk.
• Sprinkle nutmeg on top if desired.
• TIP: For a hit of holiday spirit, add dark rum to taste. Eggnog can be prepared ahead of time. It can be kept covered, 3-4 days in the refrigerator.
• Whisk eggnog before serving.

Steps:

• Add all ingredients to slow cooker and stir.
• Cook on high for 1 hour, stirring occasionally.
• Top with whipped cream and drizzle caramel on top.
• Enjoy!

Steps:

• Separate the egg, and beat the white until stiff.
• Combine egg yolk, sugar and salt.
• Fold whites into yolk mixture.
• Add milk, vanilla and caramel.
• Top with whipped cream and additional caramel syrup.
• If you desire to serve this hot - use hot milk and do not beat the whites before adding to yolk mixture.