Eggnog Extraordinaire
Recipe: #16198
December 01, 2014
Categories: Beverages, Alcohol, Eggs, Entertaining, Refrigerator, Make it from scratch, Kosher Dairy, , more
"You will never purchase the store-bought again after having this, this is also wonderful without the rum, but better if added, and for a mild rum flavor use only 1 cup or you may increase to up to 2 cups. Plan ahead this need chilling for 24 hours before serving, don't even think about low-fat here because this is far from it! This has cooked eggs."
Original is 10 servings
Ingredients
Nutritional
- Serving Size: 1 (447.4 g)
- Calories 1116.1
- Total Fat - 82.5 g
- Saturated Fat - 34.2 g
- Cholesterol - 2698.1 mg
- Sodium - 256.1 mg
- Total Carbohydrate - 48.2 g
- Dietary Fiber - 1 g
- Sugars - 36.4 g
- Protein - 43.8 g
- Calcium - 510.8 mg
- Iron - 7 mg
- Vitamin C - 0.6 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
In a heavy bottomed saucepan combine the milk with cloves, 1 teaspoon vanilla and 1/2 to 3/4 teaspoon cinnamon; bring to a low boil over the lowest setting.
Step 2
In a large mixing bowl whisk/mix the egg yolks and sugar until no sugar granules remain.
Step 3
Slowly add the hot milk mixture into the egg/sugar mixture whisking constantly.
Step 4
Pour the egg mixture back into the saucepan.
Step 5
Cook over medium heat stirring constantly until thickened (about 3 minutes ---DO NOT ALLOW TO BOIL).
Step 6
Remove the whole cloves and allow to cool for for about 1 1/2 hours.
Step 7
Stir in rum, 2 cups heavy whipping cream, 2 cups half and half cream, 2 teaspoons vanilla and nutmeg (adjust the amount of rum vanilla adding in a little more to taste if desired).
Step 8
Refrigerate for 24 hours before serving.
Tips
No special items needed.
0 Reviews
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