Yield: 1 Servings
|6 larges||Egg; beaten|
|4 tablespoons||Light rum|
|1 cup||Whipping cream|
|1 \N||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 ----