Homemade Eggnog
Says Pat Waymire of Yellow Springs, Ohio, "This holiday treat is well worth the time it takes to make it."
SERVINGS: 14
TIME: Prep: 50 min. + chilling
Ingredients:
* 12 eggs
* 1-1/2 cups sugar
* 1/2 teaspoon salt
* 2 quarts milk, divided
* 2 tablespoons vanilla extract
* 1 teaspoon ground nutmeg
* 2 cups heavy whipping cream
* Additional nutmeg, optional
Directions:
In a heavy 4-qt. saucepan, whisk together eggs, sugar and salt. Gradually add 1 qt. of milk. Cook and stir over low heat until a thermometer reads 160°-170°, about 30-35 minutes. Pour into a large heat proof bowl; stir in vanilla, nutmeg and remaining milk. Place bowl in an ice-water bath, stirring frequently until mixture is cool. If mixture separates, process in a blender until smooth. Cover and refrigerate for at least 3 hours. When ready to serve, beat cream in a mixing bowl on high until soft peaks form; whisk gently into cooled milk mixture. Pour into a chilled 5-qt. punch bowl. Sprinkle with nutmeg if desired. Yield: 3-1/2 quarts.
Editor's Note: Eggnog may be stored, covered, in the refrigerator for several days. Whisk before serving.
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