Additional whipped cream and ground nutmeg, optional
Instructions
In a large heavy saucepan, whisk together the eggs, sugar, and salt. Gradually add 2 cups milk. Cook over low heat, stirring constantly, until a thermometer reads 160 degrees, about 25 minutes.
Pour into a large bowl; stir in the vanilla, nutmeg, and remaining milk. Place the bowl in an icewater bath; stir frequently until mixture is cool. If mixture separates, process in a blender until smooth. Cover and refrigerate for at least 3 hours.
When ready to serve, in a smallmixing bowl, beat cream on high speed until soft peaks form; whisk gently into cooled mixture. Pour into a chilled punch bowl. If desired, top with dollops of whipped cream and sprinkle with nutmeg.
Originally Submitted
11/20/2008
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You can add this Holiday Eggnog recipe to your own private DesktopCookbook.
