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Eggnog




Source of Recipe


rick


Recipe Introduction


servings 10
points 5.5 (4-oz)


List of 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

Recipe



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.

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.

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

Nutrition facts per serving:
calories: 201
total fat: 13g
cholesterol: 164mg
sodium: 71mg
carbohydrate: 13g
fiber: 0g