Hey cake people!
I'm looking for a TRIED and true eggnog pastry cream recipe for the filling in a gingerbread cake. I've searched the internet and they seem to vary GREATLY. As in, some call for a cup of butter (eeek!) and some call for 1.5 tbsp, etc. I'm also toying with the idea of doing a bourbon caramel frosting (opinions? too rich?), so I don't want a super sweet filling, just one with a really great eggnog taste.
This is just to bring in to work, so I don't want to spend a ton of money experimenting. Thank you in advance!
Id probably just sub out milk for egg nog in my normal pastry cream recipe. Never tried it so dont know if consistency would change. sorry.