Egg nog
12 eggs (or egg substitute)
1 1/2 c sugar
1/2 t salt
2 qt milk, separated
2 T vanilla
1 t nutmeg
2 c whipping cream
In a heavy 4 qt saucepan, whisk together eggs, sugar and salt. Gradually add 1 qt milk, cook and stir over low heat until thermometer reads 160-170 degrees, about 30-35 minutes. Pour into a large heatproof bowl; stir in vanilla, nutmeg and remaining milk. place the bowl in an ice water bath, stirring frequently until mixture is cool. if the mixture separates, process int he blender until smooth. Cover and refrigerate for at least three hours. When ready to serve, beat the cream in a mixing bowl on high until soft peaks form. Whisk gently itno the cooled milk mixture. Pour into a chilled 5 quart punch bowl. Sprinkle with nutmeg.
1 1/2 c sugar
1/2 t salt
2 qt milk, separated
2 T vanilla
1 t nutmeg
2 c whipping cream
In a heavy 4 qt saucepan, whisk together eggs, sugar and salt. Gradually add 1 qt milk, cook and stir over low heat until thermometer reads 160-170 degrees, about 30-35 minutes. Pour into a large heatproof bowl; stir in vanilla, nutmeg and remaining milk. place the bowl in an ice water bath, stirring frequently until mixture is cool. if the mixture separates, process int he blender until smooth. Cover and refrigerate for at least three hours. When ready to serve, beat the cream in a mixing bowl on high until soft peaks form. Whisk gently itno the cooled milk mixture. Pour into a chilled 5 quart punch bowl. Sprinkle with nutmeg.
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