Recipe

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• 1 cup sugar
• 6 tbsp water, divided
• 1/2 tsp lemon juice
• 6 eggs
• 4 cups 1% low-fat milk
• 1/2 tsp vanilla
• 1/8 tsp ground nutmeg
• 1/8 tsp salt
• 3/4 cup 35% cream ( whipping)
• 2 tbsp hazelnut-flavored liqueur (optional) or 2 tbsp almond liqueur (optional)
• 1 tbsp icing sugar
• grated nutmeg

• 1 In a medium saucepan, combine sugar, 2 tablespoons water, and lemon juice. Place remaining 4 tablespoons water near stove. Bring sugar mixture to a boil over medium heat, stirring constantly; cook for 5 minutes or until mixture is dark amber in color; remove from heat.
• 2 Gradually and carefully add water to sugar mixture or it may spatter. Stir until sugar mixture is dissolved. In a large bowl, whisk together eggs and milk. Stir in caramel mixture. Cook over medium-low heat for about 12 minutes or until mixture coats back of spoon. Immediately strain through a cheesecloth into a 6-cup bowl. Stir in vanilla, nutmeg and salt.
• 3 Cover and refrigerate until chilled. Just before serving , beat together whipping cream, liqueur, if desired, and icing sugar until soft peaks form. pour chilled eggnog int 2 quart serving bowl. Fold in whipped cream with whisk.
• 4 Sprinkle nutmeg on top if desired.
• 5 TIP: For a hit of holiday spirit, add dark rum to taste. Eggnog can be prepared ahead of time. It can be kept covered, 3-4 days in the refrigerator.
• 6 Whisk eggnog before serving.