Recipe ideas, in cooperation with "dailyfamilystories"

Homemade eggnog with the CASO TC 2400 mobile induction hob

Influencers Nadja and Artur Koos, known as dailyfamilystories, take their community with them through their everyday lives and share recipes for simple, delicious and sure-fire dishes. Their great passion is cooking and baking.

Eggnog meets cheesecake - a great dessert for Easter.

With our TC 2400 mobile induction hob and the innovative and precise Thermo Control thermometer, preparing eggnog is very easy. You can set the temperature precisely to the optimum 70 °C, the alcohol and the eggs are not overheated and the temperature is maintained automatically. When sealed airtight, e.g. with our WineLock vacuum flavor seal, the eggnog can be kept refrigerated for at least 2 months. If you make double the amount, you can also give some as a gift at Easter.
Once the eggnog has been prepared, you must also try the delicious eggnog cheesecake dessert in a glass. This is the perfect final dessert for Easter dinner and is quick and easy to prepare with our Chop & Go kitchen gadget.

Eggnog & eggnog cheesecake dessert in a jar

Recipe from dailyfamilystories

Ingredients for the eggnog:

8 egg yolks
200 g powdered sugar
300 ml cream
250 ml white rum
1 vanilla pod

For the dessert:

100 g shortbread biscuits
100 g cream
2 tbsp sugar
1 tbsp vanilla sugar
400 g cream cheese
5 tbsp egg liqueur
Chocolate eggs to decorate

And it's that simple:

Eggnog:

Place all the ingredients for the eggnog in a saucepan and mix together thoroughly.
Heat the eggnog mixture on the induction hob to exactly 70 degrees using the Thermo Control thermometer. Stir continuously and allow the mixture to thicken slightly.
Fill the finished eggnog into sterile bottles and store in the fridge. For a longer shelf life and an intense flavor, you can seal the bottles airtight with our WineLock and the Vacu OneTouch hand vacuum sealer.

Dessert:

For the dessert, crush the shortbread cookies in the Chop & Go and then fill them evenly into the dessert glasses.
Insert the emulsifying disk into the Chop & Go and whip the cream.
Mix the whipped cream with the remaining ingredients and spread the cream evenly over the cookies in the glasses.
Decorate the dessert with chocolate eggs or other decorations as desired.
Chill the dessert glasses until ready to serve.