Eggnog
Recipe from
Better Homes and Gardens
Eggnog made with egg yolks and whipping cream is a must-have holiday indulgence for many. For a nonalcoholic version, omit the rum and bourbon and increase the milk to 2-1/4 to 2-1/2 cups.
Servings:
Makes about 10
Prep Time:
15 mins
Total Time:
4 hrs 25 mins
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Ingredients
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6beaten egg yolkssee savings
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2 cupsmilksee savings
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1/3 cupsugarsee savings
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1 to 3 tablespoonslight rumsee savings
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1 to 3 tablespoonsbourbonsee savings
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1 teaspoonvanillasee savings
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1 cupwhipping creamsee savings
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2 tablespoonssugarsee savings
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Ground nutmegsee savings
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Directions
1.
In a large heavy saucepan mix the egg yolks, milk, and the 1/3 cup sugar. Cook and stir over medium heat until mixture just coats a metal spoon. Remove from heat. Place the pan in a sink or bowl of ice water and stir for 2 minutes. Stir in rum, bourbon, and vanilla. Cover and chill for at least 4 or up to 24 hours.
2.
Just before serving, in a mixing bowl beat the cream and the 2 tablespoons sugar until soft peaks form. Transfer chilled egg mixture to a punch bowl. Fold in the whipped cream mixture. Serve at once. Sprinkle each serving with nutmeg. Makes about 10 (4-ounce) servings.
Make-Ahead Tip
Up to 1 day ahead, prepare the cooked custard mixture. Cover and chill. Just before serving, complete as directed.
Nutrition information
Per serving: Calories 201, Total Fat 13 g, Saturated Fat 7 g, Cholesterol 164 mg, Sodium 71 mg, Carbohydrate 13 g, Fiber 0 g, Protein 6 g. Daily Values: Vitamin A 19%, Vitamin C 1%, Calcium 7%, Iron 3%.
Percent Daily Values are based on a 2,000 calorie diet
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