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Holiday Eggnog
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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 whipping cream
Additional whipped cream and nutmeg, optional
In a heavy 4-qt. saucepan, whisk together eggs, sugar and salt. Gradually add 1
qt. of milk. Cook over low heat, stirring constantly, until a thermometer reads
160°, about 25 minutes. Pour into a large bowl; stir in vanilla, nutmeg and
remaining milk. Place bowl in an ice-water bath; stir 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 mixture. Pour into a
chilled 5-qt. punch bowl. If desired, top with dollops of whipped cream and
sprinkle with nutmeg.
Yield: 18 servings (about 3/4 cup each).
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Printed from tasteofhome.com Oct 11, 2008Copyright Reiman Media Group, Inc © 2008 |