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Makeover Eggnog
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1-3/4 cups sugar
1/4 cup all-purpose flour
1/2 teaspoon salt
2 quarts 2% milk
6 eggs, lightly beaten
3 teaspoons vanilla extract
2 teaspoons rum extract
4 cups fat-free half-and-half
1/2 teaspoon ground nutmeg
In a large heavy saucepan, combine the sugar, flour and salt. Gradually whisk in
milk and eggs until smooth. Cook and stir over low heat until a thermometer reads
160°, about 20 minutes. Remove from the heat; stir in extracts. Cover and
refrigerate until well chilled, about 2 hours. Just before serving, strain
eggnog mixture; stir in the cream and nutmeg. Pour into glasses.
Yield: 18 servings (about 3 quarts).
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |