Love Egg Nog?
This Egg Nog recipe is cooked, so no need to worry about raw eggs! You can spice this recipe up any way you like. Use a wire or heat resistant whisk.
Prep Time: 10 min, plus chilling time
Serving: 6
Serving: 6
Ingredients:
4 eggs1 tsp (5 mL) vanilla extract
4 cups (1 L) milk
1 can (300 mL) Eagle Brand® Regular or Low Fat Sweetened Condensed Milk
1 tsp (5 mL) ground nutmeg
¼ tsp (1 mL) ground cloves (or to taste)
¼ tsp (1 mL) salt
Garnish
Grated nutmeg
Preparation:
1. With a blender, stick blender or hand mixer, mix eggs and vanilla together until smooth.
2. Combine remaining ingredients together in a heavy bottom saucepan over medium-low heat. Stir occasionally until steaming hot.
3. Whisk one cup (250 mL) of the hot milk mixture into the beaten eggs.
4. Beat milk/egg mixture into remaining hot milk. Cook, whisking continuously for 5 minutes, ensuring the milk is steaming hot (at least 160°F/71°C) but do not allow to boil, or eggs may begin to set. If this happens, simply use a hand mixer or blender to puree until smooth. Remove from heat. Serve or transfer to a shallow container and refrigerate immediately. Use within 3 days.
5. Serve cold or hot. For a foamy top, whisk vigorously before serving. Garnish as desired.
2. Combine remaining ingredients together in a heavy bottom saucepan over medium-low heat. Stir occasionally until steaming hot.
3. Whisk one cup (250 mL) of the hot milk mixture into the beaten eggs.
4. Beat milk/egg mixture into remaining hot milk. Cook, whisking continuously for 5 minutes, ensuring the milk is steaming hot (at least 160°F/71°C) but do not allow to boil, or eggs may begin to set. If this happens, simply use a hand mixer or blender to puree until smooth. Remove from heat. Serve or transfer to a shallow container and refrigerate immediately. Use within 3 days.
5. Serve cold or hot. For a foamy top, whisk vigorously before serving. Garnish as desired.
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