Eggnog - The Old Fashioned Way
"A custard based eggnog, handsdown better than any store-bought, pudding, or ice-cream eggnog. I will admit to having a glass of eggnog for breakfast often during the holidays :) Make my Angel Food Cake with the leftover egg whites. Prep time doesn't include chilling time. I make both the eggnog and the cake the day before."
Ingredients
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- SERVING
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Nutritional
- Serving Size: 1 (324.3 g)
- Calories 820.8
- Total Fat - 62.4 g
- Saturated Fat - 25.8 g
- Cholesterol - 2024 mg
- Sodium - 184.6 mg
- Total Carbohydrate - 31 g
- Dietary Fiber - 0.2 g
- Sugars - 23 g
- Protein - 32.5 g
- Calcium - 366.6 mg
- Iron - 5.1 mg
- Vitamin C - 0.5 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Combine milk, cloves, cinnamon and the first vanilla in large heavy saucepan. Heat on low for five minutes. Slowly bring to a boil.
Step 2
In large bowl, combine egg yolks and sugar, whisk together until fluffy.
Step 3
Temper the eggs by mixing a little of the hot milk in, repeating, and repeating.
Step 4
Pour eggs into saucepan and cook over medium heat, stirring constantly, for about 3 minutes, or until thick. Do not let it come to a boil.
Step 5
Strain into a large pitcher, stir in cream, nutmeg and remaining vanilla. Cover and let cool for about an hour, then refrigerate until chilled.
Step 6
When serving, add rum to individual glasses. Our family has never added the rum, the eggnog tastes too good all by itself, but that was in the original recipe.
Step 7
I'm sorry, but I can't remember where I got the original recipe. I've had it almost thirty years.
Tips
No special items needed.