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    Egg Nog-Cooked


    Source of Recipe


    Aunt Saunny

    6 large egg, beaten
    2 cup milk
    1/3 cup sugar
    4 tablespoons light rum
    4 tablespoons bourbon
    1 teaspoon vanilla
    1 cup whipping cream
    2 tablespoons sugar
    1 ground nutmeg

    In a large heavy saucepan mix, milk, eggs and 1/3 cup sugar. Cook and stir over medium heat till mixture coats a metal spoon. Remove from heat. Cool quickly by placing pan in a sink or bowl of ice water and stirring 1 to 2 minutes. Stir in rum, bourbon, and vanilla. Chill 4 to 24 hours. At serving time whip cream and remaning sugar till soft peaks from in a bowl. Transfer chilled egg mixture to a punch below. Fold in whipped cream mixture. Serve at once. Sprinkle each serving with nutmeg.
    Yields: about 10 servings of 4 ounces each
 

 

 

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