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Eggnog
Eggnog
Ingredients
- 1 quart 2% milk
- 6 eggs
- 1/4 tsp. salt
- 1/2 cup sugar
- 2 tsp. vanilla extract
- 1 cup whipping cream
Method
- Heat milk in large saucepan until hot (do not boil or scald)
- While the milk is heating, beat together eggs and salt in large bowl
- Gradually add sugar
- Slowly add the hot milk to the egg mixture
- Transfer the combined mixture back to the large saucepan
- Whisk continuously over medium to low heat until the mixture thickens and just coats a spoon 160F thermometer
- Stir in 1 tsp vanilla
- Set pan in a bowl of ice or cold water to cool quickly and stir for 10 minutes
- Cover and refrigerate for several hours or overnight until thoroughly chilled
- Pour into bowl or pitcher
- Whip the cream
- Add 1 tsp vanilla
- Fold whipped cream into the chilled mixture
- Dust with ground nutmeg if desired
- This recipe yields 2 quarts
- It has 130 calories, 4 grams of fat and 103 milligrams of cholesterol per 1/2 cup
