Eggnog - Cooked

20m
Prep Time
8m
Cook Time
28m
Ready In

Recipe: #652

October 16, 2011



"I love eggnog and this one uses a cooked egg base for safety. It is a small batch recipe so the measurements may seem odd, but the end result is awesome! This recipe is non-alcoholic but you can add in alcohol to individual servings if desired. You can also adjust the spices to your liking - adding more or leaving out whatever you don't like."

Original is 2 servings

Nutritional

  • Serving Size: 1 (177.1 g)
  • Calories 337
  • Total Fat - 19.1 g
  • Saturated Fat - 11.9 g
  • Cholesterol - 62.9 mg
  • Sodium - 213.8 mg
  • Total Carbohydrate - 38.6 g
  • Dietary Fiber - 1.7 g
  • Sugars - 25.3 g
  • Protein - 3.6 g
  • Calcium - 106.9 mg
  • Iron - 0.3 mg
  • Vitamin C - 4.9 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Combine milk, clove,1/8 teaspoon vanilla and cinnamon in a saucepan, and heat over lowest setting for 5 minutes.

Step 2

Slowly bring milk mixture to a boil.

Step 3

In a large bowl, combine egg yolks and sugar. Whisk together until fluffy.

Step 4

Whisk hot milk mixture slowly into the eggs.

Step 5

Pour mixture into saucepan and cook over medium heat, stirring constantly for 3 minutes, or until thick.

Step 6

Do not allow mixture to boil.

Step 7

Strain to remove cloves and let cool for about an hour.

Step 8

Stir in cream, 1/4 teaspoon vanilla, and nutmeg.

Step 9

Refrigerate overnight before serving - do not skip this step.

Tips


No special items needed.

0 Reviews

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