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Eggnog

Rated :  Not yet rated
Prep: 15 minutes
Chill: 4 hours
Cook: 10 minutes
 
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Eggnog

Ingredients

  • 6  beaten egg yolks
  • 2  cups milk
  • 1/3  cup sugar
  • 1  to 3 tablespoons light rum
  • 1  to 3 tablespoons bourbon
  • 1  teaspoon vanilla
  • 1  cup whipping cream
  • 2  tablespoons sugar
  •   Ground nutmeg

Directions

1. In a large heavy saucepan mix the egg yolks, milk, and the 1/3 cup sugar. Cook and stir over medium heat until mixture just coats a metal spoon. Remove from heat. Place the pan in a sink or bowl of ice water and stir for 2 minutes. Stir in rum, bourbon, and vanilla. Cover and chill for at least 4 or up to 24 hours.

2. Just before serving, in a mixing bowl beat the cream and the 2 tablespoons sugar until soft peaks form. Transfer chilled egg mixture to a punch bowl. Fold in the whipped cream mixture. Serve at once. Sprinkle each serving with nutmeg. Makes about 10 (4-ounce) servings.

Make-Ahead Tip: Up to 1 day ahead, prepare the cooked custard mixture. Cover and chill. Just before serving, complete as directed.

Nutrition Facts

  • Calories 201,
  • Total Fat (g) 13,
  • Saturated Fat (g) 7,
  • Cholesterol (mg) 164,
  • Sodium (mg) 71,
  • Carbohydrate (g) 13,
  • Fiber (g) 0,
  • Protein (g) 6,
  • Vitamin A (DV%) 19,
  • Vitamin C (DV%) 1,
  • Calcium (DV%) 7,
  • Iron (DV%) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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