I'd start with an eggnog mousse, for this was the singular component that would serve to rapidly deplete the carton's contents.
Ingredients:
- 550 g eggnog
- cinnamon
- nutmeg
- vanilla bean paste
- 4 egg yolks
- 211 g white chocolate couverture
- 2 tbsp gelatin, dissolved in water
- 284 g heavy cream
Directions
- In a heatproof bowl, combine egg yolks and set aside.
- Combine eggnog, cinnamon, nutmeg, and vanilla bean paste in a saucepot. Bring to a gentle simmer over low to medium heat.
- Dissolve gelatin in a small amount of water. I completed this process by sprinkling the gelatin over a few tablespoons of water in a small heatproof bowl, then microwaving in bursts of 10 seconds until the gelatin was fully dissolved.
- Strain the gelatin if any lumps remain. Add gelatin and white chocolate couverture into the warmed eggnog mixture. Stir to combine, then remove from heat once all chocolate has dissolved.
- Pour warmed eggnog mixture into egg yolks and whisk vigorously to prevent scrambling. Once incorporated, transfer back to the saucepot and continue cooking until thickened. Over medium-low heat, this process took about 6 minutes of constant stirring. When air bubbles no longer form with vigorous stirring and the surface is glossy, the custard base is done.
- Transfer the custard to a heatproof bowl and tightly line the surface with cling film. Wrap the bowl with a second layer of cling film and set in the fridge until at least room temperature (several hours).
- Whip heavy cream to stiff peaks and fold into eggnog custard.
- Refrigerate until ready to use. Do not refrigerate longer than 6h as the mixture will become too stiff to spread. Should the mixture become too rigid, gently warm it - either over a water bath or in 10-second bursts in the microwave - until it yields.