Eating well's custard eggnog
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Makes 12 one half cup servings | ||
| 1½ | cup | Sugar |
| ¼ | cup | Flour |
| pinch | Of salt | |
| 4 | larges | Eggs plus 2 whites |
| 8 | cups | Skim milk, scalded |
| 2 | teaspoons | Pure vanilla extract |
| pinch | Of nutmeg | |
| ½ | each | To 1 cup brandy, rum or whiskey, optional |
Directions
Whisk together sugar, flour and salt in large, heavy, nonaluminum saucepan. Add eggs and egg whites and whisk until smooth. Gradually whisk in milk. Cook over low heat, stirring with a metal or plastic spoon, for 15 minutes, or until custard has thickened enough to coat a spoon. Immediately remove from heat and strain into a bowl. Cover and refrigerate until chilled, at least 2 hours or overnight. Before serving, stir in vanilla, nutmeg and liquor, if using. Pour 2 cups of custard into a blender, add 2 ice cubes and blend until frothy.
Repeat with remaining custard. Serve immediately. Nutritional Analysis per serving, without whiskey: 140 calories, 2 grams fat.
Origin: Journal American, December 23, 1992 Shared by: Sharon Stevens ++_ End Stevens Recipe ++-
Submitted By SHARON STEVENS On 10-18-94