Ingredients with Measurements:
- 4 egg yolks
- 1/4 cup sugar
- 1/4 cup ale
- 1/2 cup heavy cream
- 1/4 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- Pinch of salt
Special equipment needed:
- Double boiler
- Whisk
Step-by-step instructions:
1. In a double boiler, whisk together the egg yolks and sugar until well combined.
2. Slowly add in the ale while whisking constantly.
3. Place the double boiler over medium heat and continue whisking until the mixture thickens and coats the back of a spoon, about 10-15 minutes.
4. Remove from heat and stir in the heavy cream, cinnamon, nutmeg, and salt.
5. Serve warm in mugs or glasses.
Time:
Preparation time: 5 minutes
Cooking time: 10-15 minutes
5. Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 190
Fat: 12g
Carbohydrates: 16g
Protein: 3g
Substitutions for ingredients:
- You can use any type of beer or ale in place of the ale called for in the recipe.
- If heavy cream is not available, you can use half-and-half or whole milk instead.
Variations:
- For a non-alcoholic version, you can substitute the ale with apple cider or ginger ale.
- You can add a splash of vanilla extract or almond extract for extra flavor.
Tips and tricks:
- Be sure to whisk constantly while cooking to prevent the mixture from curdling.
- If the mixture does curdle, remove from heat and whisk vigorously until smooth again.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a saucepan over low heat, stirring constantly, until warmed through.
Presentation ideas:
Serve in mugs or glasses with a sprinkle of cinnamon on top.
Garnishes:
Sprinkle with cinnamon or nutmeg, or top with whipped cream.
Pairings:
This classic caudle pairs well with savory dishes like roasted meats or vegetables.
Suggested side dishes:
Serve with a side of crusty bread or crackers.
Troubleshooting advice:
If the mixture curdles, remove from heat and whisk vigorously until smooth again.
Food safety advice:
Be sure to cook the mixture to a safe temperature of 160°F to prevent any risk of foodborne illness.
Food history:
Caudle is a traditional English drink made from a mixture of warm ale, eggs, sugar, and spices. It was often served to women after childbirth as a nourishing and comforting drink.
Flavor profiles:
This classic caudle has a rich and creamy texture with warm notes of cinnamon and nutmeg.
Serving suggestions:
Serve this classic caudle as a warm and comforting drink on a cold winter night.
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