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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 20 |
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Store-bought eggnog just can't compete with my homemade version. Apricot brandy is my secret ingredient!—Shelia Weimer, Bluefield, West Virginia Ingredients:
1-3/4 cups sugar |
1/4 cup king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
2 quarts 2% milk |
6 eggs, beaten |
1 cup apricot brandy or brandy |
1/2 cup rum |
2 tablespoons bourbon |
2 tablespoons vanilla extract |
1 quart half-and-half cream |
1/2 teaspoon ground nutmeg |
Directions:
1. In a Dutch oven, combine the sugar, flour and salt. Gradually whisk in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.
2. Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly. Cook and stir over medium heat until mixture is slightly thickened and coats the back of a spoon.
3. Transfer to a large bowl; cool quickly by placing bowl in ice water and stirring for 2 minutes. Stir in the brandy, rum, bourbon and vanilla. Cool completely. Cover and refrigerate for at least 3 hours. Just before serving, stir in cream and nutmeg. Yield: 20 servings (3/4 cup each).
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