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Prep Time: 12 Minutes Cook Time: 360 Minutes |
Ready In: 372 Minutes Servings: 8 |
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About 1/2 as thick as the stuff from the store. I've been making a cooked eggnog for years. I had the taste right but never could get the texture. Cooking time is cooling time. The use of pudding as a thickener in Southern Eggnog #15186 by Lennie was a great idea. Ingredients:
5 eggs |
2/3 cup sugar |
7 cups whole milk |
2 tablespoons cornstarch |
1 teaspoon vanilla extract |
nutmeg, to taste |
Directions:
1. In a 2 quart pot, whisk the eggs until creamy.
2. Add the sugar and whisk again.
3. Pour in 4 cups of the milk, whisk again.
4. Add the corn starch and nutmeg, whisk again.
5. Cook over medium heat until it just begins to steam and simmer (About 10 minutes).
6. DO NOT stop whisking.
7. Remove from heat.
8. Whisk in remaining milk and vanilla.
9. Refrigerate for about 6 hours to thicken.
10. Add more corn starch in step 4 if you prefer a thicker beverage.
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