Cooked Eggnog
Source of Recipe
Marla
List of Ingredients
Cooked Eggnog
4 c milk
1 c sugar
2 cinnamon sticks
1/2 c ground almonds
12 large egg yolks
2 c medium RUM Recipe
Combine the milk, sugar, cinnamon in a large saucepan.
Simmer over low heat, stirring constantly until sugar has dissolved.
Cool to room temperature.
Remove the cinnamon sticks and then stir in the ground almonds.
Beat the egg yolks in a bowl until they are very thick and pale.
Add the yolks to the almond mixture; a little at a time.
Beating well.
Return to the pan, to heat heat and cook gently until the mixture coats the spoon.
Let cool.
Stir in the RUM.
Pour in a clean dry bottle and cork tightly.
Keep in the fridge for 2 days before serving.
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