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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Cooked Eggnog Recipe

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This recipe for Cooked Eggnog is from The Nedostup Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
•6 large eggs
•3 cups milk
•1 cup heavy cream
•3/4 cup sugar
•1 teaspoon pure vanilla extract
•1/4 teaspoon ground nutmeg
•1/4 teaspoon ground cinnamon
•1/8 teaspoon sea salt
•rum or brandy, optional
Directions:
Directions:
1.Combine sugar and salt in a large bowl. Then add in eggs and mix until completely incorporated.
2.Heat milk in a large saucepan over medium heat.
3.Pour sugar and egg mixture into milk and whisk vigorously.
4.Continue stirring until mixture reaches 155-160º and mixture coats the whisk. About 5 minutes.
5.Remove from heat and whisk in heavy cream, vanilla extract, nutmeg and cinnamon, and stir well. Note: if using alcohol, pour it in at this point
6.Pour eggnog into a pitcher and refrigerate for 6-8 hours, or overnight.
7.Shake before serving and garnish with nutmeg and/or whipped cream.
Personal Notes:
Personal Notes:
This recipe has no raw eggs in it to worry about.

 

 

 

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