By Francis Kuijk

Chef Francis Kuijk loves sweets and recently made Bandoeng’22 Eggnog. A sweet, thick and creamy drink with a hint of Pandan Liqueur.

Francis is happy to share her recipe:

Ingredients (Approx. 350 ml)
15 egg yolks (M)
1 egg (M)
1 tbsp vanilla essence
1-2 drops pandan essence (optional)
85 g caster sugar
50 ml Vodka (good quality)
100 ml Bandoeng 22

Preparation
Set a sugar thermometer ready, a stainless-steel bowl that fits over a saucepan (au-bain-marie style), and a large bowl of ice water with ice cubes if desired.

Pour about 2 cm water in de saucepan and bring it to a simmer.

Place the egg yolks, egg, vanilla essence, pandan essence if using, and sugar in the stainless-steel bowl en mix with a hand whisk. Set de Vodka en Bandoeng 22 ready.

Place the bowl over the simmering water (ensure that the water does not touch the bottom of the bowl). Gradually add the Vodka then the Bandoeng 22 to the egg mixture, while continually stirring with the whisk. Place the thermometer into the mixture, and continue to stir until the mixture reaches 65oC. Remove the bowl from the saucepan and place it immediately over the ice water bath. Continue to stir until it cools down to room temperature (approx. 20oC).

Pass the Bandoeng 22 Eggnog through a sieve into a mason jar and place in the refrigerator for at least 4 hours to thicken. Store the eggnog in the refrigerator for up to 1 week.

Note: Using the pandan essence is primarily to enhance the colour.

About Francis Kuijk

The Dutch-Australian TV chef Francis Kuijk has Dutch-Indonesian roots and is a textbook example of what someone with passion and drive can do. She became a crowd favorite and finalist of the 4th season Heel Holland Bakt. Francis gives demos and workshops throughout the country and is the author of cookbooks such as ‘Francis Bakt & Kookt Thuis’ and ‘Basisboek Indonesian’. More about Francis, click here.