Eggnog-cooked
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | larges | Egg; beaten |
| 2 | cups | Milk |
| ⅓ | cup | Sugar |
| 4 | tablespoons | Light rum |
| 4 | tablespoons | Bourbon |
| 1 | teaspoon | Vanilla |
| 1 | cup | Whipping cream |
| 2 | tablespoons | Sugar |
| 1 | Ground nutmeg | |
Directions
In a large heavy saucepan mix eggs, milk, and ⅓ cup sugar. Cook and stir over medium heat till mixture coats a metal spoon. Remove from heat.
Cool quickly by placing pan in a sink or bowl of ice water and stirring 1-2 minutes. Sitr in run, bourbon, and vanilla. Chill 4-24 hours.
At serving time, in a bowl whip cream and 2 tablespoons sugar till soft peaks from. transfer chilled egg mixture to a punch bolw. Fold in whipped cream mixture. Serve at once. Sprinkle each serving with nutmeg. Makes about 10 (4oz) servings.
Chocolate Eggnog: Prepare as above, except stir ¼ to ⅓ cup chocolate-flavored syrup into egg mixture before chilling.
Nonalcholic Eggnog: Prepare as above, except omit rum and bourbon.
Increase milk to 2¼ to 2 ½ cups.
Source: Better Homes and Gardens, New Cookbook. Posted by Sarah Gruenwald 12/96 ----