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CHRISTMAS EGGNOG

Source of Recipe

UNKNOWN


List of Ingredients

1/2 C. MILK
1/2 C. HEAVY CREAM
6 EGG YOLKS
3/4 C. SUGAR
1/2 TSP. FRESHLY GRATED NUTMEG
1 C. MILK
1 C. HEAVY CREAM
1 TBSP. PURE VANILLA



Recipe

IN A THICK SAUCEPAN WHISK TOGETHER YOLKS, SUGAR AND
NUTMEG. SLOWLY WHISK IN 1 C. OF CREAM. PLACE ON THE STOVE
OVER LOW HEAT STIRRING CONSTANTLY UNTIL THE MIXTURE
THICKENS AND COATS THE BACK OF A SPOON. (DO NOT BOIL,
TAKE TO ABOUT 175 DEGREES) REMOVE FROM HEAT AND STIR IN
REMAINING CREAM AND MILK. STRAIN THROUGH A FINE SIEVE
AND CHILL. STIR IN VANILLA. SERVE GARNISHED WITH A SPRINKLE
OF GRATED NUTMEG.