Cooked Custard Eggnog
- Reviews 2
Ready In: 45 mins
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
- Heat milk in a large saucepan, don't boil.
- Beat eggs and salt in a large bowl; gradually add sugar, mixing well.
- Gradually stir about 1/4 of hot milk into egg mixture; add to remaining hot milk, stirring constantly.
- Cook over medium-low heat, stirring constantly, until misture thickens and reaches 160 degrees.
- Stir in 1/4 tsp nutmeg and vanilla.
- Set saucepan in larger pan of ice for 10 minutes to rapidly cool mixture.
- Cover and refrigerate up to 48 hours.
- When ready to serve, fold in whipping cream and sprinkle with nutmeg.
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