Beat 2 egg yolks until lightened in color. Add 1/3 cup sugar; beating until dissolved; set aside. Combine 2 cups milk, vanilla, cinnamon and nutmeg in a saucepan over high heat, bring to a boil, stirring occasionally.
Remove from heat and gradulally whisk into egg mixture. Return to pot and cook to 160 degrees. Remove from heat, stire in 1/4 rum and pour into a bowl; set in the refrigerator.
Beat 4 pasteurized egg whites in a separate bowl until soft peaks form; with mixer running, gradually add sugar and beat until stiff peaks form. Whisk egg whitees into chilled mixture; sprinkle with cinnamon.
Originally Submitted
3/14/2010
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