Eggnog-cooked

Yield: 1 Servings

Measure 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

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 ----

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