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COOKED EGGNOG Recipe

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This recipe for COOKED 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: Wednesday, December 10, 2008

Category:
Category:

Ingredients:  
Ingredients:  
6 eggs, well beaten
1/4 cup plus 2 tablespoons sugar
1/4 teaspoon salt
1 quart (4 cups) whole milk, divided
1 teaspoon vanilla extract
3/4 cup dark or light rum (or liquor of your choice)
ground nutmeg

Directions:
Directions:
In a large saucepan, whisk together the eggs, sugar and salt. Stir in 2 cups of the milk, and cook over low heat, stirring constantly, until mixture thinly coats the back of a metal spoon. An instant-read thermometer should read 160F. Remove from heat, and stir in the remaining 2 cups milk, vanilla extract and rum. Cover and chill thoroughly, at least 4 hours or overnight. Sprinkle individual servings with nutmeg. Makes approximately 1-1/2 quarts or twelve 4-ounce servings.

Number Of Servings:
Number Of Servings:
1-1/2 QTS.

 

 

 

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