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Cooking Cajun - Eggnog virtual

Cajunville (John & Laurie)

  • When




~ Grab the Recipe Ingredients & Let's Cook Together ~ 

It is Holiday Time ~ Get ready to cook!  It's a LIVE cooking demonstration and we want YOU to COOK along with us.

This is a great beverage (alcoholic or not) for any occasion from Breakfast to Midnight Supper. So please, grab the ingredients and join in on the fun!  Don’t cook, no problem ~ join with your favorite drink and come enjoy the laughs while learning about Cajun cooking!

NOTE:  If you are cooking with us for the Pain Perdu Cooking Demo on 12/12, we will use 1 cup of this eggnog in the recipe. You may have to make it twice; it is that good!

Scroll down for recipe/shopping list.


Meeting ID:   837 1959 9431

WHEN: Thursday 12/10/20   TIME: 7:00pm ET - 4:00pm PT

TOPIC:  Have fun Making Eggnog together! 


6 large egg yolks

½ cup sugar

1 cup heavy whipping cream

2 cups milk

Pinch of salt

¼ tsp vanilla extract

¼ cup liquor or to taste – brandy, whiskey, etc

Whipped cream

Ground cinnamon for topping

Note: ½ tsp ground nutmeg can be added if desired


Whisk egg yolks and sugar in a medium bowl until light and creamy – We use a stainless steel bowl.

In a saucepan over medium heat, combine cream, milk, salt & nutmeg (if using).

Stir often until mixture reaches a bare simmer, bubbles pop up every 2-3 seconds – about 7 minutes depending on stove.

Temper the eggs with the milk mixture. Pour a little milk mixture and whisk. Repeat adding a little milk mixture and whisk until most of milk is added and whisked.

Pour the milk and egg mixture back into the saucepan on the stove.

Cook, stirring, until the mixture has slightly thickened. It should reach 160 degrees and/or coat the back of a spoon. Do not boil. It will also thicken as it cools.

Remove from heat and stir in vanilla and liquor.

It can be enjoyed warm or after cooling, serve topped with whipped cream, sprinkled with cinnamon. Add a cinnamon or peppermint stick for added elegance.

Store remainder in refrigerator up to a week.

Mais C'est Bon!