Classic Cooked Egg Nog
A classic traditional egg nog sure to swell the Holiday Spirit!
- 6 eggs
- 1/4 cup sugar
- 1/4 teaspoon salt (optional)
- 1 quart milk, divided
- 1 teaspoon vanilla extract
- 1 or more garnishes
Garnishes and Stir-ins (choose 1 or several)
- Chocolate curls
- Maraschino cherries
- Cinnamon sticks
- Orange slices
- Extracts or flavorings
- Peppermint sticks or candy canes
- Flavored brandy or liqueur
- Plain brandy, rum or whiskey
- Fruit juice or nectar
- Sherbet or ice cream
- Ground nutmeg
- Whipping cream, whipped
- In large saucepan, beat together eggs, sugar and salt, if desired. Stir
in 2 cups of the milk. Cook over low heat, stirring constantly, until mixture
is thick enough to coat a metal spoon with a thin film and reaches at least
160 degrees F.
- Remove from heat. Stir in remaining 2 cups milk and vanilla extract.
- Cover and refrigerate until thoroughly chilled, several hours or overnight.
- Just before serving, pour into bowl or pitcher. Garnish or add stir-ins,
- Serve immediately.
Yield: 12 servings
For faster preparation heat milk until very warm before stirring milk into eggs
Microwave: In 2-quart liquid measure or bowl, beat together eggs, sugar and salt,
if desired, until thoroughly blended. Set aside. In 1-quart liquid measure or bowl,
cook 2 cups of the milk on full power until bubbles form at edges, about 5 to 6
minutes. Stir into egg mixture. Cook on 50% power until mixture is thick enough
to coat a metal spoon with a thin film and reaches at least 160 degrees F, about
5 to 6 minutes. Stir in remaining 2 cups milk and vanilla extract. Continue as above.
All microwave cooking times are based on a full power output of 600 to 700 watts.
For a lower wattage oven allow more time.
Photograph supplied by American Egg Board - recipe used with permission from
Nestle and meals.com
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