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CLASSIC EGGNOG Recipe

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This recipe for CLASSIC EGGNOG, by , is from "It's All Good" The Carter Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat Carter
Added: Tuesday, December 9, 2008

Category:
Category:

Ingredients:  
Ingredients:  
6 eggs
1/4 cup sugar
1/4 teaspoon salt, optional
1 quart milk*, divided
1 teaspoon vanilla
Garnishes or Stir-Ins, optional

Directions:
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 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.

Number Of Servings:
Number Of Servings:
1-1/2 QTS
Personal Notes:
Personal Notes:
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 160 F, about 5 to 6 minutes.
Stir in remaining 2 cups milk and vanilla.
Continue as above

 

 

 

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