CLASSIC COOKED EGG NOG
(1 1/2 quarts or 12 (1/2-cup) servings)
* 6 eggs
* 1/4 cup sugar
* 1/4 teaspoon salt, optional
* 1 quart milk* divided
* 1 teaspoon vanilla,
* Garnishes or Stir-Ins, optional
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.
(note: resist the urge to turn the heat up a bit to get it to heat up the last 10 degrees faster. I ended up using a stick blender to smooth out the lumps!)
(1 1/2 quarts or 12 (1/2-cup) servings)
* 6 eggs
* 1/4 cup sugar
* 1/4 teaspoon salt, optional
* 1 quart milk* divided
* 1 teaspoon vanilla,
* Garnishes or Stir-Ins, optional
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.
(note: resist the urge to turn the heat up a bit to get it to heat up the last 10 degrees faster. I ended up using a stick blender to smooth out the lumps!)
Comments