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Traditional Holiday EggnogAppetizers & Beverages
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Submitted by Cynthia Abshire
Kaplan, LA
on Monday, November 18, 2002
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| Makes: | 16 servings |
| Prep Time: | 5 minutes |
| Cook Time: | 4 hours, 0 minutes |
| Ready In: | 4 hours, 5 minutes |
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| Ingredients |
| 12 eggs, preferably fresh |
1/2 tsp salt |
| 2 quarts milk |
1 cup brandy or whiskey |
| 2 tbsp vanilla extract |
1 cup sugar |
| 3 tsp ground nutmeg |
2 cups heavy cream or whipping cream |
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| | | Directions | About 4 hours before serving...In heavy 4 quart pan, with wire whisk, beat eggs, sugar, and salt. Gradually stir in 1 quart of milk and cook over low heat for about 25 minutes or to 170 degrees (pasteurizing temperature). Do not boil, or the mixture will curdle. Stir constantly until mixture thickens and coats the back of a spoon. Pour custard in a large bowl. Stir in liquor, vanilla extract, 1 teaspoon ground nutmeg and remaining milk. Cover and refrigerate for 3 hours.
After 3 hours...In a small bowl, with mixer at medium speed, beat heavy cream until soft peaks form. Gently fold into custard mixture.
Pour eggnog into chilled 5 quart punchbowl. Sprinkle top with nutmeg and enjoy.
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