Cooked Custard Eggnog

READY IN: 45mins
SERVES: 14
UNITS: US

INGREDIENTS

Nutrition
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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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