Eggnog
Ingredients:
12 large eggs
1 – 1/2 c. sugar
1/2 tsp. salt
2 quarts milk
2 T. pure vanilla
1 tsp. ground nutmeg
2 c. heavy cream
Directions:
In heavy 4-quart saucepan, wire whisk eggs, sugar, and salt until blended. Gradually stir in 1 quart of milk and cook over low heat, stirring constantly, until mixture thickens (about 25 minutes to reach 170˚-175˚ on a candy thermometer), DO NOT BOIL.
Pour custard into a large bowl. Stir in vanilla, 1 tsp. nutmeg and remaining milk. Cover and refrigerate until well chilled – 3+ hours.
In small chilled bowl beat 2 c. heavy cream until soft peaks form. Wire whisk into custard gently.
Keep punch bowl chilled over ice when serving. Refrigerate remaining eggnog immediately. Use within 2 days.
Source:
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