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'Floating Islands' Eggnog




Source of Recipe


Internet


List of Ingredients




1/2 Gallon Milk
1/2 Gallon Milk
6 Egg Whites
1 Cup plus 1/3-Cup white, granulated Sugar (separated)
1 Can Evaporated Milk
1/4 Cup Vanilla
1/2 Cup Water
2 to 3 Tablespoons Flour
Grated or Ground Nutmeg

Recipe



In a large pot, over Medium heat, mix milk, 1 cup sugar, and some grated nutmeg.

While mixture is heating, in a bowl, beat 1/3 cup sugar and the egg yolks. When milk is heated, dip out about a cup of milk and add it to the yolks, stirring constantly. Add yolks to the pot of milk, stirring.

In a cup, mix the flour and water to a smooth, thin, paste-like consistency. This is used to thicken the eggnog. Pour the flour-water mixture into the milk, stirring constantly. (Personally, I would "thicken" the nog with a half-gallon of Breyer's Vanilla ice cream!). Stir occasionally over Low heat while preparing egg whites.

In a bowl, beat egg whites, adding 1 tablespoon of sugar at a time, until the whites are shiny and stand up in small peaks.

Add big dollops of the egg whites to the heated milk, floating them on top (the 'floating islands'). Heat for a few minutes. They will cook to a marshmallow-like consistency.

Garnish with grated nutmeg and serve.

Note: Generally, if you wish to add liquor, 1/4- to 1/2-cup of Rum, Brandy, or Whiskey is used for each quart of eggnog.