With Christmas and the holiday season around the corner you might be searching for a new dessert to serve. While we are putting traditional gatherings outside our social bubble on hold this year, there is no reason the food we prepare can't be festive. Egg Farmers of Canada's chef ambassadors have created eggnog inspired recipes to create for loved ones this season. Featured here is a recipe for "Decadent Maple Eggnog Custards" by chef Paul Lillakas. Check out the website eggs.ca for more recipes like chef Lynn Crawford's Spiced Rum Choclate Caramel Eggnog and chef Matt Basile's Eggnog Caramel Pancakes. Decadent Maple Eggnog Custards Slow down this holiday season and reward yourself and those you love with a Canadian twist on a traditional custard treat. Recipe and photo courtesy Egg Farmers of Canada eggs.ca. • Prep time: 20 minutes • Cook time: 1 hour 20 minutes • Chill time: 8 hours INGREDIENTS • 10 egg yolks • 1/3 cup (75 mL) granulated sugar • 1 tsp (5 mL) vanilla extract • ¼ tsp (1.25 mL) sea salt • ¼ tsp (1.25 mL) nutmeg • ¼ tsp (1.25 mL) cinnamon • 2 cups (500 mL) whipping cream • 6 tbsp (90 mL) maple syrup SPECIAL EQUIPMENT • 6 - 4 oz (120 g) cleaned Mason jars with lids INSTRUCTIONS Step 1 Preheat oven to 300°F (150 °C) and place 6 4oz (120 g) Mason jars into a deep (minimum 4 inches) roasting pan or casse- role dish. Set the pan or dish onto a sheet pan for easy handling. Step 2 In a large bowl, whisk together egg yolks, sugar, vanilla, salt, nutmeg and cinnamon then add whipping cream and whisk to combine. Next, strain the mixture through a fine-mesh sieve. Step 3 Divide the mixture evenly amongst Mason jars. Top the jars with lids and screw the lids closed until finger-tight (just until you feel resistance from the ring). This will allow air bubbles to escape during cooking. Step 4 In a large pot over high heat, bring 4L (17 cups) of water to a simmer - just until bubbles begin to form on the bot- tom of the pot. Then, pour the simmering water over the Mason jars until they are covered completely and carefully place them in the oven to bake for 30 minutes. Turn off the oven after 30 min- utes but leave your Mason jars in the oven for 30 minutes more with the door closed. Then, remove jars from the water and let cool for 1 hour. Place them in the refrigerator and chill for 8 hours or overnight. To serve, remove the lids and top each custard with 1 tbsp (15 mL) of maple syrup. By Chef Paul Lillakas Serves: 6 Eggnog inspired dishes from top chefs across Canada Advertorial 31 | O akville B eaver | T hursday,D ecem ber 10,2020 insidehalton.com Future-Proof Your Career Gain in-demand skills and knowledge this Winter with flexible online courses at McMaster University Continuing Education. Popular online courses in: • Business and Human Resources • Health and Social Services • Marketing and Design • Technology and Big Data • And Much More! Register Today! mcmastercce.ca