Cooked Eggnog

• 6 eggs, well beaten
• 1/4 cup raw sugar
• 1/4 teaspoon salt
• 1 quart (4 cups) whole milk, divided
• 1 teaspoon vanilla extract
• 3/4 cup dark or light rum (or liquor of your choice)
• 1/4 tsp freshly ground nutmeg

In a large saucepan, heat 2 cups whole milk, sugar and salt to approximately 160 degrees.   Beat eggs well and slowly whisk in heated milk.  Pour through strainer back into saucepan, and cook over low heat, stirring constantly, until mixture thinly coats the back of a metal spoon. An instant-read thermometer should read 160°F. Remove from heat, and stir in the remaining 2 cups milk, vanilla extract and optional rum. (We chill without liquor, so the kids can enjoy some, too) Cover and chill thoroughly, at least 4 hours or overnight. Sprinkle individual servings with additional nutmeg. Makes approximately 1-1/2 quarts or twelve 4-ounce servings. [Approximately 20 carbs per 8 ounce servine)

Leave a Comment

Your email address will not be posted to the public and we will not send any emails to the provided address except in direct reply to this comment.

Name*:
Your Email*:
Link (URL):
Comment Text*:

Captcha*

This question is used to make sure you are a human visitor and to prevent spam submissions.

 
Type Response:

Check this box to receive updates by email when
new comments are added to this item.