Classic Cooked Egg Nog Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
6 each: Eggs,
1 t: Vanilla,
1/4 cup: Sugar,
Garnishes or Stir-Ins,
1/4 t: Salt, optional
-optional,
1 quart: Milk,*, divided
Directions:
In large saucepan, beat together eggs, sugar, and salt, if desired.
Stir in 2 cups of the milk. Cook over low heat, stirring constantly,
until mixture is thick enough to coat a metal spoon with a thin film
and reaches at least 160 F. Remove from heat. Stir in remaining 2
cups milk and vanilla. Cover and refrigerate until thoroughly
chilled, several hours or overnight. Just before serving, pour into
bowl or pitcher. Garnish or add stir-ins, if desired. Serve
immediately. * For faster preparation, heat milk until very warm
before stirring milk into eggs and sugar. MICROWAVE: In 2-quart
liquid measure or bowl, beat together eggs, sugar and salt, if
desired, until thoroughly blended. Set aside. In 1-quart liquid
measure or bowl, cook 2 cups of the milk on full power until bubbles
form at edges, about 5 to 6 minutes. Stir into egg mixture. Cook on
50% power until mixture is thick enough to coat a metal spoon with a
thin film and reaches at least 160 F., about 5 to 6 minutes. Stir in
remaining 2 cups milk and vanilla. Continue as above. GARNISHES AND
STIR-INS: Choose 1 or several. Chocolate curls Maraschino cherries
Cinnamon sticks Orange slices Extracts or flavorings Peppermint stick
or candy canes Flavored brandy or liqueur Plain brandy, rum or
whiskey Fruit juice or nectar Sherbert or ice cream Ground nutmeg
Whipping cream, whipped Makes 1 1/2 quarts or 12 (1/2-cup) servings
Posted by: Steve Herrick Source: [Egg Classics Often-Requested
Recipes, American Egg Board]
Submitted By STEVE HERRICK On 10-13-94
Source from luhu.jp
Stir in 2 cups of the milk. Cook over low heat, stirring constantly,
until mixture is thick enough to coat a metal spoon with a thin film
and reaches at least 160 F. Remove from heat. Stir in remaining 2
cups milk and vanilla. Cover and refrigerate until thoroughly
chilled, several hours or overnight. Just before serving, pour into
bowl or pitcher. Garnish or add stir-ins, if desired. Serve
immediately. * For faster preparation, heat milk until very warm
before stirring milk into eggs and sugar. MICROWAVE: In 2-quart
liquid measure or bowl, beat together eggs, sugar and salt, if
desired, until thoroughly blended. Set aside. In 1-quart liquid
measure or bowl, cook 2 cups of the milk on full power until bubbles
form at edges, about 5 to 6 minutes. Stir into egg mixture. Cook on
50% power until mixture is thick enough to coat a metal spoon with a
thin film and reaches at least 160 F., about 5 to 6 minutes. Stir in
remaining 2 cups milk and vanilla. Continue as above. GARNISHES AND
STIR-INS: Choose 1 or several. Chocolate curls Maraschino cherries
Cinnamon sticks Orange slices Extracts or flavorings Peppermint stick
or candy canes Flavored brandy or liqueur Plain brandy, rum or
whiskey Fruit juice or nectar Sherbert or ice cream Ground nutmeg
Whipping cream, whipped Makes 1 1/2 quarts or 12 (1/2-cup) servings
Posted by: Steve Herrick Source: [Egg Classics Often-Requested
Recipes, American Egg Board]
Submitted By STEVE HERRICK On 10-13-94
Source from luhu.jp