recipe of the day. Homemade eggnog

Homemade Eggnog
12 eggs
1 1/2 cups sugar
1/2 teaspoon salt
2 quarts milk, divided
2 tablespoons vanilla extract
1 teaspoon ground nutmeg
2 cups whipping cream
Additional nutmeg, optional
In a heavy 4 quart saucepan, whisk together eggs, sugar and salt. Gradually add 1 quart of milk. Cook and stir over low heat until a thermometer reads 160 to 170 degrees, about 30 to 35 minutes. Pour into a large heatproof bowl; stir in vanilla, nutmeg and remaining milk. Place bowl in an ice-water bath, stirring 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, beat cream in a mixing bowl on high until soft peaks form; whisk gently into cooled milk mixture. Pour into a chilled 5 quart punch bowl. Sprinkle with nutmeg, if desired.
Note:
If desired, you may store the eggnog in the refrigerator for several days in covered container. Whisk before serving to froth the cream.
Makes 3 1/2 quarts.

Virus-free. www.avast.com
Advertisements

Author: manyofus1980

I am a woman in my mid 30's. I'm blind and I have dissociative identity disorder, I also have complex PTSD. I blog about my life with these disorders. I live in Ireland.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s