Personal Chefs insist on using tested and proven recipes for their clients. Poor meals is a very bad reflection on the Personal Chef and their overall business. You have worked to gain their trust, so never provide a sub-standard product. This is Good Business 101.

The following recipe is a holiday favorite for sure. This recipe comes from our Personal Chef Recipe Collection, available for purchase on this website. So have a look, make it once and see how wonderful this actually is.

EggnogCrÉme Anglaise
1. In a medium, heavy-bottomed saucepan, combine cream, salt, nutmeg and vanilla bean paste. Heat mixture just until it comes to a boil. Remove from heat immediately.
2. In a medium bowl, thoroughly mix together egg yolks and sugar.
3. Slowly pour ¼ cup cream mixture into egg mixture, whisking continuously, to temper the eggs.
4. Whisk the remaining cream mixture into egg mixture.
5. Return mixture to saucepan and heat on low. Gently stir constantly, until it thickens enough to coat the back of a spoon. To test consistency, there should be
a clear line on the back of the spoon when you run your finger through it.
6. Stir in the bourbon.
7. Serve the Crème Anglaise either warm or cold. Serve over fresh berries, angel food or pound cake, use as a trifle layer.
Do Ahead Tip: Crème Anglaise can be made up to 2 days in advance and stored in the refrigerator. Cover with a piece of plastic wrap, gently place the wrap so it is touching the entire top of the custard. This will prevent a tough skin from forming. If the mixture is lumpy, firmly whisk or blend in blender to smooth.
Variation: Substitute rum for the bourbon or any favorite flavoring. Incorporate chopped nuts or chocolate into custard before serving.
Serves: 8-10

Mise En Place
4 cups Heavy Cream
1/8 teaspoon Salt
1 teaspoon Nutmeg, fresh ground
2 teaspoon Vanilla Bean Paste
8 Egg Yolks, large
2/3 cup sugar
1 Tablespoon Bourbon