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Safe Eggnog

From the Jerusalem Post

Ready In:
12hrs 15mins
Serves:
Units:

ingredients

directions

  • In large saucepan, beat together eggs, sugar and salt, if used.
  • Stir in 2 cups 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.
  • For faster preparation, heat milk until very warm before stirring milk into eggs and sugar.
  • MICROWAVE: In 2-liter liquid micro-safe measure or bowl, beat together eggs, sugar and salt, if used, until thoroughly blended.
  • Set aside.
  • In l-liter liquid measure or bowl, cook 2 cups milk on full power until bubbles form at edges, about 5-6 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 160F, about 5-6 minutes.
  • Stir in remaining 2 cups milk and vanilla.
  • Continue as above.
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RECIPE MADE WITH LOVE BY

@Mirj2338
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@Mirj2338
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"From the Jerusalem Post"
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  1. Laudee
    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
    Reply
  2. Mirj2338
    From the Jerusalem Post
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