CREAMY EGGNOG by Karen none - Musely
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posted in Food & Drink > Recipes

    Soft Custard:

    3 eggs, slightly beaten

    1/3 cup granulated sugar

    Dash salt

    2 1/2 cups milk

    1 teaspoon vanilla

  • Eggnog:

    1 cup whipping cream

    2 tablespoons powdered sugar

    1/2 teaspoon vanilla

    1/2 cup light rum

    1 or 2 drops yellow food color, if desired

    Ground nutmeg


    In 2-quart heavy saucepan, stir eggs, granulated sugar and salt until well mixed.

    Gradually stir in milk.

    Cook over medium heat 10 to 15 minutes, stirring constantly, until mixture just coats a metal spoon; remove from heat.

  • Stir in 1 teaspoon vanilla.

    Place saucepan in cold water until custard is cool.

    *If custard curdles, beat vigorously with 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 1/2 teaspoon vanilla with electric mixer on high speed until stiff.

    Gently stir 1 cup of the whipped cream, the rum and food color into custard.

    Pour custard mixture into small punch bowl.

  • Drop remaining whipped cream in mounds onto custard mixture.

    Sprinkle with nutmeg.

  • Serve immediately.

    Store in refrigerator up to 2 days.

    ONLY 21 AND OVER...

  • ENJOY!!!πŸ˜„


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