Creamy eggnog

Thursday, December 25, 2008

A delicious twist on an old favorite.

What you’ll need:

For custard:

3 eggs, slightly beaten
1/3 c sugar
Dash salt
2 ½ c milk
1 tsp vanilla

For eggnog:

1 c whipping cream
2 Tbl powdered sugar
½ tsp vanilla
½ c light rum
1 or 2 drops yellow food coloring, if desired
Ground nutmeg

In a 2 quart heavy saucepan, stir eggs, sugar and salt until well mixed. Gradually stir in milk. Cook over medium heat 10 - 15 minutes, stirring constantly, until mixture just coats a metal spoon. Remove from heat. Stir in 1 tsp vanilla. Place saucepan in cold water until custard is cool. If custard curdles, beat vigorously with a hand beater until smooth. Cover and refrigerate at least 2 hours but no longer than 24 hours. Just before serving, in chilled medium bowl, beat whipping cream, powdered sugar and ½ tsp vanilla with electric mixer on high speed until stiff. Gently stir 1 c of the whipped cream, the rum and the food coloring into the custard. Pour custard mixture into a small punch bowl. Drop remaining whipped cream in mounds onto custard mixture. Sprinkle with nutmeg. Serve immediately. Store any leftovers in refrigerator up to 2 days. Makes 10 servings.

eggs - $1.09/ dozen
sugar - $1.99/4 lb bag
milk - $3.99/gallon
vanilla - $2.25
whipping cream - $1.49
rum - $2.50/small bottle
Total - $6.21

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