Eggnog with pistachio praline dust

Weve updated this classic holiday drink with a sprinkling of nutty toffee.

Recipe «Eggnog with pistachio praline dust» presented in category Recipes / Coctails, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 1.5L milk, 9 eggs, lightly whisked, 155g caster sugar, 1 cinnamon stick, 1 1/2 tsp vanilla bean paste , 250ml thickened cream, 125ml brandy, 60ml dark rum , 80g pistachio kernels, 225g white sugar, 125ml water, Whipped cream, to serve.

Ingredients:

• 1.5L milk 
• 9 eggs, lightly whisked 
• 155g caster sugar 
• 1 cinnamon stick 
• 1 1/2 tsp vanilla bean paste 
• 250ml thickened cream 
• 125ml brandy 
• 60ml dark rum 
• 80g pistachio kernels 
• 225g white sugar 
• 125ml water 
• Whipped cream, to serve 

Instructions

1. Stir the milk, egg, caster sugar, cinnamon stick and vanilla bean paste in a saucepan over medium-low heat for 14-16 minutes or until the mixture thickens slightly and just coats the back of a wooden spoon. Remove from heat. Strain through a fine sieve into a large jug. Discard solids. Set aside, stirring occasionally, for 10 minutes to cool slightly. Place in the fridge for 30 minutes to chill. Stir in the cream, brandy and rum. Place in the fridge for 2 hours or until cold.
2. Meanwhile, spread pistachios over a baking tray lined with baking paper. Stir the white sugar and water in a heavy-based saucepan over low heat for 5-7 minutes or until sugar dissolves. Increase heat to high. Bring to the boil. Cook, without stirring, until dark golden. Pour over the pistachios. Set aside to set.
3. Break up praline. Process in a food processor until finely chopped. Divide eggnog among glasses. Top with the whipped cream and praline.