In large saucepan, beat together eggs, sugar and
salt, if desired. Stir in 2 cups of the milk. Cook
over low heat, stirring constantly, until mixture
is thick enough to coat a metal spoon with a thin
film and reaches at least 160°F (70°C). Remove
from heat.
Stir in remaining 2 cups milk and vanilla. Cover
and refrigerate until thoroughly chilled, several
hours or overnight.
For faster preparation heat milk until very warm
before stirring milk into eggs and sugar.
Just before serving, pour into bowl or pitcher.
Garnish or add stir-ins, if desired. Serve
immediately.
Garnishes And Stir-Ins- Choose 1 or several-
Chocolate curls
Maraschino cherries
Cinnamon sticks
Orange slices
Extracts or flavorings
Peppermint sticks or candy canes
Flavored brandy or liqueur
Plain brandy, rum or whiskey
Fruit juice or nectar
Sherbet or ice cream
Ground nutmeg
Whipping cream, whipped
Microwave Method- In 2-quart liquid measure or
bowl, beat together eggs, sugar and salt, if
desired, until thoroughly blended. Set aside. In l
-quart liquid measure or bowl, cook 2 cups of the
milk on full power until bubbles form at edges,
about 5 to 6 minutes. Stir into egg mixture. Cook
on 50% power until mixture is thick enough to coat
a metal spoon with a thin film and reaches at
least 160°F, about 5 to 6 minutes. Stir in
remaining 2 cups milk and vanilla. Continue as
above.
Originally Submitted
11/27/2011
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