Classic Cooked Egg Nog
Source of Recipe
Aunt Saunny
6 large eggs
1/4 cup granulated sugar
1/4 teaspoon salt, if desired
1 quart milk, divided
1 teaspoon vanilla extract
Garnishes, such as chocolate curls, brandy or flavored liqueur, nutmeg,
or whipped cream
In a large saucepan, beat together the eggs, sugar, and salt. stir in 2 cups milk. Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160 degrees. Remove from heat. Stir in remaning 2 cups milk and vanilla. Cover and refrigerate until thoroughly chilled several hours or overnight. Just before serving, pour into a bowl or pitcher and garnish as desired.
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