Fountain Valley News - Your Hometown Community Newspaper

Holiday Eggnog


Last updated 12/24/2019 at 3:06pm

PHOTO CREDIT: Depositphoto

Rich, creamy -- and safe, because it starts with cooked eggs.

12 large eggs

1 1/4 cups sugar

1/2 teaspoon salt

2 quarts whole milk

1 cup dark rum (optional)

2 tablespoons vanilla extract

1 teaspoon ground nutmeg plus additional for sprinkling

1 cup heavy or whipping cream

1. In heavy 4-quart saucepan, with wire whisk, beat eggs, sugar and salt until blended. Gradually stir in 1 quart milk and cook over low heat, stirring constantly, until custard thickens and coats the back of a spoon well, about 25 minutes (mixture should be about 160 F, but do not boil or it will curdle).

2. Pour custar...

For access to this article please sign in or subscribe.


Reader Comments


Powered by ROAR Online Publication Software from Lions Light Corporation
© Copyright 2019