Light Eggnog
- Ready In:
- 20mins
- Ingredients:
- 9
- Serves:
-
12-24
ingredients
- 2 quarts skim milk (8 Cups)
- 3⁄4 cup granulated sugar
- 1⁄8 teaspoon grated nutmeg
- 4 whole eggs
- 2 large egg whites, from large eggs
- 1⁄2 cup light rum (optional)
- 2 teaspoons vanilla extract
- 1 cup evaporated low-fat milk
- 2 tablespoons sugar
directions
- In a medium heavy saucepan, mix skim milk, 3/4 cup sugar and nutmeg and stir over medium heat until bubbles appear around the edges.
- Remove from heat.
- In a medium bowl, whisk together eggs with egg whites until well blended. Slowly whisk in 2 cups scalded milk mixture and return mixture to saucepan.
- Stir over medium-low heat for about 8 minutes or until mixture is just under the boiling point and is lightly thickened.
- Remove from heat and stir in rum and vanilla.
- Refrigerate eggnog for at least 2 hours.
- One hour before serving: Pour the evaporated milk into a small bowl and place in the freezer for 45 minutes or until it just begins to freeze around the edges.
- Remove from freezer and beat with an electric mixer until foamy.
- Add 2 tablespoons of sugar and beat for 5 Minutes or until stiff peaks form when beaters are lifted.
- Gently fold the mixture into the eggnog, pour into serving glasses and sprinkle lightly with nutmeg.
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