 |
Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 18 |
|
Celebrating the holidays with eggnog is an American tradition that dates back to Colonial days. I toasts the season with a smooth and creamy concoction that keeps family and friends coming back from more.Pat Waymire, Yellow Springs, Ohio Ingredients:
12 eggs |
1-1/2 cups sugar |
1/2 teaspoon salt |
2 quarts milk, divided |
2 tablespoons vanilla extract |
1 teaspoon ground nutmeg |
2 cups heavy whipping cream |
whipped cream and additional nutmeg, optional |
Directions:
1. In a heavy saucepan, whisk together the eggs, sugar and salt. Gradually add 1-qt. of milk. Cook and stir over low heat until a thermometer reads 160°, about 25 minutes. Pour into a large bowl; stir in vanilla, nutmeg and remaining milk. Place bowl in an ice-water bath; stir frequently until cool. If mixture separates, process in a blender until smooth. Cover and refrigerate for at least 3 hours.
2. When ready to serve, beat cream in a bowl on high until soft peaks form; whisk gently into cooled mixture. Pour into a chilled 5-qt. punch bowl. If desired, top with dollops of whipped cream and sprinkle with nutmeg. Yield: 18 servings (about 3 quarts).
|
|