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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Eggnog

Makes: 10 servings
Serving size: 4 ounces
Prep 15 mins Cook 10 mins Chill 4 hrs to 24 hrs
Eggnog
Ingredients
  • 6  beaten egg yolks
  • 2  cups  milk
  • 1/3  cup  sugar
  • 1 - 3  tablespoons  light rum
  • 1 - 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.

From the Test Kitchen
  • Up to 1 day ahead, prepare the cooked custard mixture. Cover and chill. Just before serving, complete as directed.
Nutrition Facts (Eggnog)
  • Servings Per Recipe 10,
  • cal. (kcal) 201,
  • Fat, total (g) 13,
  • chol. (mg) 164,
  • sat. fat (g) 7,
  • carb. (g) 13,
  • pro. (g) 6,
  • vit. A (RE) 196,
  • vit. C (mg) 1,
  • sodium (mg) 71,
  • calcium (mg) 71,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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