Classic Cooked Eggnog Recipe

Directions:

1. In large saucepan, beat together eggs, sugar and salt, if desired.
2. Stir in 2 cups of the milk.
3. 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°F.
4. Remove from heat.
5. Stir in remaining 2 cups milk and vanilla.
6. Cover and refrigerate until thoroughly chilled, several hours or overnight.
7. Just before serving, pour into bowl or pitcher.
8. Garnish or add stir-ins, if desired.
9. Serve immediately.
10. *Forfaster preparation heat milk until very warm before stirring milk into eggs and sugar.
11. MICROWAVE: In 2-quart liquid measure or bowl, beat together eggs, sugar and salt, if desired, until thoroughly blended.
12. Set aside.
13. In l-quart liquid measure or bowl, cook 2 cups of the milk on full power until bubbles form at edges, about 5 to 6 minutes.
14. Stir into egg mixture.
15. Cook on 50% power until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160°F, about 5 to 6 minutes.
16. Stir in remaining 2 cups milk and vanilla.
17. Continue as above.