材料
| 6 | 雞蛋 Egg |
| 0.25 cup | 糖 Sugar |
| 0.25 tsp | 鹽 Salt |
| 1 qt | 牛奶 Milk |
| 1 tsp | 香草精 Vanilla extract |
調製步驟
在大型鍋子中，將雞蛋、糖和鹽（如需要）攪拌均勻。加入 2 杯牛奶並攪拌。以小火加熱，並持續攪拌，直到混合物變濃稠，足以附著在金屬湯匙上，且溫度達到 160 華氏度。離火。加入剩餘的 2 杯牛奶和香草精並攪拌。蓋上蓋子，冷藏至完全冷卻，數小時或過夜即可。上桌前，倒入碗中或水壺中。如需要，可進行裝飾或添加配料。選擇以下一項或多項：巧克力捲、肉桂棒、風味萃取液、風味白蘭地或甜酒、果汁或果蜜、磨碎的肉豆蔻、馬拉斯基諾櫻桃、柳橙片、薄荷糖條或拐杖糖、原味白蘭地、朗姆酒或威士忌、雪酪或冰淇淋、攪打奶油。立即上桌。
In large saucepan, beat together eggs, sugar and salt, if desired. Stir in 2 cups of the milk. Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon and reaches 160 degrees F. Remove from heat. Stir in remaining 2 cups milk and vanilla. Cover and regfigerate until thoroughly chilled, several hours or overnight. Just before serving, pour into bowl or pitcher. Garnish or add stir-ins, if desired. Choose 1 or several of: Chocolate curls, cinnamon sticks, extracts of flavorings, flavored brandy or liqueur, fruit juice or nectar, ground nutmeg, maraschino cherries, orange slices, peppermint sticks or candy canes, plain brandy, run or whiskey, sherbet or ice-cream, whipping cream, whipped. Serve immediately.
基本資訊
關於「水壺」
此杯具容量約為一至兩公升，採寬口窄底設計，配備把手與倾倒嘴，便於抓握與精準注液。主要用於盛裝大量冷飲、果汁、水或調酒混合液，在酒吧服務中方便快速為多客續杯或提供自助飲品，兼具實用性與流暢的倒酒體驗。