Cooked Custard Eggnog

Submitted by Good Cook Wanda

"This is a very good eggnog for the holidays."

 

• Ready In: 45mins
• Ingredients: 8
• Serves: 14

ingredients

• 1 quart milk
• 6 eggs
• 1 dash salt
• 1⁄2 cup sugar
• 1⁄4 teaspoon ground nutmeg
• 1 teaspoon vanilla extract
• 1 cup whipping cream, whipped
• ground nutmeg

directions

1. Heat milk in a large saucepan, don't boil.
2. Beat eggs and salt in a large bowl; gradually add sugar, mixing well.
3. Gradually stir about 1/4 of hot milk into egg mixture; add to remaining hot milk, stirring constantly.
4. Cook over medium-low heat, stirring constantly, until misture thickens and reaches 160 degrees.
5. Stir in 1/4 tsp nutmeg and vanilla.
6. Set saucepan in larger pan of ice for 10 minutes to rapidly cool mixture.
7. Cover and refrigerate up to 48 hours.
8. When ready to serve, fold in whipping cream and sprinkle with nutmeg.

Reviews

[Barenakedchef]

I made this for my family and it was so delicious! I let the custard go a little too long, so really should have strained it, but it had such amazing flavor, I didn't worry about it. I topped ours with sweetened whipped cream. This is a keeper! Make for Zaar Chef Alphabet Soup ~ Jan-June 2013.

 

[Mudflower]

This is great! It's the same way I usually make mine except for whipping the cream and folding it in. I like that touch. And I like that this recipe mentions the ice bath after you cook it. That's important if you're worried about microorganisms.