Eggnog

Heat the milk with half the whipped cream and all caster sugar against the boil and stir until the sugar is dissolved.

Beat the egg yolks well with the protein. Beat the sugar cream slowly through the egg until everything is well mixed and pour back into the pan. Stir for a few minutes at the lowest setting until the cream is lightly bound. The cream is thick enough if you can draw a line that is no longer closed over the spoon.

Pour a little rum or whiskey into tall glasses and pour the warm cream on it.

Beat the rest of the cream with the vanilla sugar and spread over the eggnog. Sprinkle to taste with some nutmeg and chocolate.