Total Time
12hrs 15mins
Prep 12 hrs
Cook 15 mins

From the Jerusalem Post

Directions

  1. In large saucepan, beat together eggs, sugar and salt, if used.
  2. Stir in 2 cups milk.
  3. Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160¡F.
  4. Remove from heat.
  5. Stir in remaining 2 cups milk and vanilla.
  6. Cover and refrigerate until thoroughly chilled, several hours or overnight.
  7. Just before serving, pour into bowl or pitcher.
  8. Garnish or add stir-ins, if desired.
  9. Serve immediately.
  10. For faster preparation, heat milk until very warm before stirring milk into eggs and sugar.
  11. MICROWAVE: In 2-liter liquid micro-safe measure or bowl, beat together eggs, sugar and salt, if used, until thoroughly blended.
  12. Set aside.
  13. In l-liter liquid measure or bowl, cook 2 cups milk on full power until bubbles form at edges, about 5-6 minutes.
  14. Stir into egg mixture.
  15. Cook on 50% power until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160F, about 5-6 minutes.
  16. Stir in remaining 2 cups milk and vanilla.
  17. Continue as above.
Most Helpful

Your Egg Nog turned out sooooo good, Mirjam. I mixed it up and used the micro method, and it was done and ready for the fridge in a wink! Can't get any simpler than that! Used it in your Egg Nog Cinnamon Swirl Bread. Very, very good. Thanks for sharing. Now we can have it year-'round! LC

Laudee December 15, 2002