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I enjoyed the eggnog on Saturday night so thought I would share this 'safe' recipe with you. Of course you can buy eggnog in the stores these days, but it is always satisfying to make things yourself. As usual this recipe comes from Eating Well
Eggnog
From EatingWell: November/December 1998
Not kid stuff: A sophisticated and safe low-fat version of classic eggnog.
12 servings
Ingredients •
6 cups 1% milk •
1/8 teaspoon freshly grated nutmeg, (see Tip) •
2 large eggs •
2/3 cup sugar •
2 tablespoons all-purpose flour •
1/4 teaspoon salt •
1/4 cup brandy, bourbon or rum •
2 teaspoons vanilla extract •
1/4 cup light whipping cream
1.Bring milk and nutmeg to a simmer in a heavy medium saucepan over low heat, stirring occasionally.
2.Whisk eggs, sugar, flour and salt in a large bowl until smooth. Whisking constantly, gradually add hot milk; return mixture to saucepan.
3.Cook the eggnog over very low heat, stirring constantly, until thick enough to coat the back of the spoon, 10 to 15 minutes. (Temperature must reach 160°F; do not let eggnog come to a simmer.) Remove from the heat and pour through a fine-meshed sieve into a bowl.
4.Whisk in brandy (or bourbon or rum) and vanilla. Place a piece of plastic wrap directly on the surface of the eggnog and refrigerate until chilled, for at least 8 hours or overnight. 5.Just before serving, add cream to eggnog. Ladle into cups and serve garnished with more grated nutmeg.
Tips & Notes •Make Ahead Tip: The eggnog will keep, covered, in the refrigerator for up to 2 days. •Tip: Use a nutmeg grater or the tiniest holes of a box grater to grate whole nutmeg.
Have a great day
Jo
Eggnog
From EatingWell: November/December 1998
Not kid stuff: A sophisticated and safe low-fat version of classic eggnog.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxFDMfkbm_uvMUEVyz9OiQJmwpPtPJjU9zzYf2fMjndX5bX1owJMPZ3n015iv93bGa9Fj8Xo-uBcqoy9b2k-Yx2K4qalFu8ITZX2qMcFnS5Vf3oNjLZ7Ib7ZlNmUKrYLSM11pJDKfyKBo/s320/Egg+Nog.jpg)
Ingredients •
6 cups 1% milk •
1/8 teaspoon freshly grated nutmeg, (see Tip) •
2 large eggs •
2/3 cup sugar •
2 tablespoons all-purpose flour •
1/4 teaspoon salt •
1/4 cup brandy, bourbon or rum •
2 teaspoons vanilla extract •
1/4 cup light whipping cream
1.Bring milk and nutmeg to a simmer in a heavy medium saucepan over low heat, stirring occasionally.
2.Whisk eggs, sugar, flour and salt in a large bowl until smooth. Whisking constantly, gradually add hot milk; return mixture to saucepan.
3.Cook the eggnog over very low heat, stirring constantly, until thick enough to coat the back of the spoon, 10 to 15 minutes. (Temperature must reach 160°F; do not let eggnog come to a simmer.) Remove from the heat and pour through a fine-meshed sieve into a bowl.
4.Whisk in brandy (or bourbon or rum) and vanilla. Place a piece of plastic wrap directly on the surface of the eggnog and refrigerate until chilled, for at least 8 hours or overnight. 5.Just before serving, add cream to eggnog. Ladle into cups and serve garnished with more grated nutmeg.
Tips & Notes •Make Ahead Tip: The eggnog will keep, covered, in the refrigerator for up to 2 days. •Tip: Use a nutmeg grater or the tiniest holes of a box grater to grate whole nutmeg.
Have a great day
Jo
Sounds yummy, Jo! In fact, the entire feast must have been amazing:-)
ReplyDeleteYes, I don't know what its like in your neck of the woods, but when North Americans have potluck parties, the food provided is quite incredible to see. I always remember our sinlaw visiting in the States was absolutely staggered by what was brought to a pig pickin' party we held. Living in England he had never seen anything like it.
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