Egg Liqueur Cream

For the eggnog cream, in a baking bowl, stir together the cornflour, sugar, egg yolks and milk (1) until smooth.

In a frying pan, bring the milk (2) and the vanilla bean, slit lengthwise with the seeds scraped out, to the boil and steep for 10 minutes. Then remove the vanilla pod.

Bring the vanilla milk to a boil again and pour it into the egg cream, stirring throughout. Return everything to the skillet and heat, stirring, until the cream begins to thicken. Immediately pour through a sieve into a suitable bowl and place cling film over the cream to prevent a skin from forming as it cools. Leave to cool for at least 120 minutes.

Just before serving, whip the reduced-fat whipped cream until stiff. Stir the eggnog into the cream, then stir in the whipped cream. Pour the eggnog cream into dessert bowls and top with a dollop of cream or finely chopped candied fruit, if desired.

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