Cooked Egg Nog
List of Ingredients
Makes about 2 quarts, or 10 servings.
1 quart (4 cups) milk (2% fat is OK)
6 eggs
¼ teaspoon salt
½ cup granulated sugar
1 teaspoon vanilla
1¼ cup bourbon or rum (optional)
1 cup whipping cream, whipped
Ground nutmeg for garnish
Recipe
In a large saucepan, heat milk over medium heat until hot but not boiling.
In a large bowl, whisk eggs and salt. Whisk in the sugar. Whisk in a ladleful of hot milk into eggs to temper them, then slowly whisk egg mixture into the hot milk. Return to heat and cook on medium-low heat, stirring frequently, until mixture thickens and coats a spoon (160 degrees on a thermometer). Stir frequently and remove from heat if the eggs begin to curdle. Stir in vanilla and bourbon or rum if using. Pour into shallow containers, cover and refrigerate several hours or overnight.
Just before serving, pour into large serving bowl or punch bowl. Whip cream until it holds its shape when beaters are
With pasteurized eggs available in some stores, you might want to return to the treat of homemade egg nog. If you don’t have pasteurized eggs, this cooked version is simple to make and doesn’t require separating eggs. The base can be made up to 24 hours in advance. Fold in the whipped cream just before serving. We adapted this version from one that ran in The (Portland) Oregonian.
From The Anniston Star 12/20/00
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