Shoppers Magazine 02

SIMBA SHOPPERS MAGAZINE - THE CHRISTMAS ISSUE
2 tbsp. superfine sugar
Method:
1. in a mixing bowl, whisk eggs, yolks,
and granulated sugar until smooth.
Pour into a large, heavy-bottomed
saucepan. Stir in milk, gradually,
blending well with each addition. Heat
slowly over very low heat, stirring
steadily until the mixture reaches
160-170° F on an instant-read thermometer.
The custard should be thick
enough to coat the back of a spoon: If
you draw your finger across the back
of the spoon, the line will remain distinct
and the custard sauce is done.
2. Pour the custard through a finemeshed
sieve into large bowl. Stir in
vanilla the rum, bourbon, and nutmeg.
Let mixture cool, then cover with
plastic wrap and refrigerate until cold,
at least 3 hours and or up to 1 day.
3. Just before serving, whip cream to
very soft peaks, beating in superfine
sugar as you go. Gently fold into custard
mixture until incorporated. Serve
from a chilled punch bowl or ladle into
individual martini glasses, garnishing
with grated nutmeg if desired.
MERRY CHRISTMAS
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