Eggnog
From: Better Homes and GardensEggnog 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: 15 mins
Total: 4 hrs 25 mins
- Rate and Comment
- Add to Shopping List
Ingredients
6 beaten egg yolks
2 cups milk
1/3 cup sugar
1 to 3 tablespoons light rum
1 to 3 tablespoons bourbon
1 teaspoon vanilla
1 cup whipping cream
2 tablespoons sugar
Ground nutmeg
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.
Up to 1 day ahead, prepare the cooked custard mixture. Cover and chill. Just before serving, complete as directed.
Nutrition Facts
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
Percent Daily Values are based on a 2,000 calorie diet
More Great Recipe Ideas from Better Homes and Gardens
- Crowd-Pleasing Casseroles
- Super Slow-Cooker Chicken
- Our Best 20-Minute Meals
- Subscribe - Free Year
- Cooking time and temperature charts
