Close
Ingredients
| 2% milk: 1 qt |
| eggs: 6 |
| salt: 1 dash |
| granulated sugar: 1/2 cup |
| ground nutmeg: 1/4 tsp |
| vanilla extract: 1 tsp |
| light whipping cream (fluid): 1 cup (whipped) |
| ground nutmeg |
Cooked Custard Eggnog
Credit: Food.com
User rating:
-
Prep Time
45 min -
Cook Time
0 min -
Servings
14 serving(s)
Tags
- Heat milk in a large saucepan, don't boil.
- Beat eggs and salt in a large bowl; gradually add sugar, mixing well.
- Gradually stir about 1/4 of hot milk into egg mixture; add to remaining hot milk, stirring constantly.
- Cook over medium-low heat, stirring constantly, until misture thickens and reaches 160 degrees.
- Stir in 1/4 tsp nutmeg and vanilla.
- Set saucepan in larger pan of ice for 10 minutes to rapidly cool mixture.
- Cover and refrigerate up to 48 hours.
- When ready to serve, fold in whipping cream and sprinkle with nutmeg.