Classic Cooked Eggnog

Recipe by DarkLove
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READY IN: 24hrs 30mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In large saucepan, beat together eggs, sugar and salt, if desired.
  • Stir in 2 cups of the milk.
  • 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.
  • Remove from heat.
  • Stir in remaining 2 cups milk and vanilla.
  • Cover and refrigerate until thoroughly chilled, several hours or overnight.
  • Just before serving, pour into bowl or pitcher.
  • Garnish or add stir-ins, if desired.
  • Serve immediately.
  • *Forfaster preparation heat milk until very warm before stirring milk into eggs and sugar.
  • MICROWAVE: In 2-quart liquid measure or bowl, beat together eggs, sugar and salt, if desired, until thoroughly blended.
  • Set aside.
  • In l-quart liquid measure or bowl, cook 2 cups of the milk on full power until bubbles form at edges, about 5 to 6 minutes.
  • Stir into egg mixture.
  • Cook on 50% power until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160°F, about 5 to 6 minutes.
  • Stir in remaining 2 cups milk and vanilla.
  • Continue as above.
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