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Eggnog
From: Karen Beck
The only mystery to this good old fashioned eggnog is how great it tastes!
This recipe yields 2 quarts. It has 130 calories, 4 grams of fat and 103 milligrams of
cholesterol per 1/2 cup.
1
6
1
1
2
1
quart 2% milk
eggs
/4 tsp. salt
/2 cup sugar
tsp. vanilla extract
cup whipping cream
Heat milk in large saucepan until hot (do not boil or scald). While the milk is heating,
beat together eggs and salt in large bowl. Gradually add sugar. Slowly add the hot milk to
the egg mixture. Transfer the combined mixture back to the large saucepan.
Whisk continuously over medium to low heat until the mixture thickens and just coats a
spoon. (160F thermometer). Stir in 1 tsp. vanilla. Set pan in a bowl of ice or cold water
to cool quickly and stir for 10 minutes. Cover and refrigerate for several hours or
overnight until thoroughly chilled. Pour into bowl or pitcher.
Whip the cream. Add 1 tsp. vanilla. Fold whipped cream into the chilled mixture. Dust
with ground nutmeg if desired.
Note: To make safe eggnog, make sure that the mixture reaches 160F after the eggs have
been added (this recipe can also be made in the microwave) Refrigerate at once. When
refrigerating a large amount of eggnog, divide it into several shallow containers to cool
quickly.
About the Author: It took an Editor position at The Independent News for me to
remember the dream of writing. First came the children's stories (as yet, unpublished)
and several published poems. WHEN NIGHTMARES COLLIDE is my first novel.
Mystery has always been my favorite. Add the ingredient of suspense, and you have an
edge-of-the-seat book you just can't put down.
Cheers to your reading AND cooking!
Author's URL: http://www.hometown.aol.com/whennightmaresco/index.html
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