- Now we want to temper in our eggs, but we do this by adding a little hot mixture TO the eggs, whisking quickly the entire time.
- Then another bit of hot mixture to the eggs…then you can add the eggs back into the full pot and continue to cook.
- Once the mixture starts to boil, let it cook for a few more minutes until it really thickens up. Then we can take it off the heat.
- Stir in the butter, rum and vanilla extracts.
- Add a drop of yellow gel colouring if you want to enhance the “eggnog” colour.
- Taste. Adjust if necessary.
Now we wait
- We need to cool the custard until it’s almost room temp, then we can add it into our pie crust.
- Chill for a few hours to firm up, then top with whipped cream and serve!
You can watch Cook with Meg’s full walkthrough of making this pie at Recipe Videos – Egg Farmers of Alberta (eggs.ab.ca)