Sunday, December 14, 2014


We all know that eggnog made with raw eggs can be very dangerous. I'm adding this recipe so you will be worry free. Just don't boil this as it will be ruined.

2 large eggs
1 1/2 cups sugar
1/2 teaspoon salt
2 quarts milk
2 teaspoons pure vanilla
2 cups heavy cream
ground nutmeg

In heavy quart saucepan, with wire whisk, beat eggs, sugar, and salt until blended.Gradually stir in 1 quart of the milk and cook until mixture coats the back f the spoon (keep from boiling). Temperature about 170F, again, do not boil or it will curdle. Pour this custard in a large bowl.stir in vanilla, 1 teaspoon ground nutmeg, and remaining milk. Cover and refrigerate until cold, about 3 hours.
To serve: In small bowl with mixer on medium speed beat heavy cream until soft peaks form.With wire whisk gently fold whipped cream into the custard mixture. Pour into chilled bowl. Sprinkle nutmeg on top.

Serves 16