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Eggnog Recipe

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This recipe for Eggnog, by , is from Cooking great meals With instructions, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ronald Campbell
Added: Sunday, December 21, 2008

Category:
Category:

Ingredients:  
Ingredients:  
36 beaten egg yolks
12 cups milk
2 cups sugar
1 Pint Rum
2 Tbsp Vanilla
3/4 of a cup of sugar
1/2 gallon Heavy whipping cream(4-6%) = 2 Quarts
Ground nutmeg to top you're glass if desired
2 gallon's of empty milk jug.

Directions:
Directions:
In a large heavy saucepan mix the egg yolks, milk, and the 2 cups of sugar.
Cook and stir over medium heat until mixture just coats the back of a metal spoon(155-160).
Remove from heat pour into a large bowl in a sink of cold water and stir in rum and vanilla and cool for about 5 minutes.
Cover and chill for 4 to 24 hours. before serving, in a mixing bowl beat the cream and 3/4 cups of sugar until soft peaks form.
2 ways of mixing together
divide the chilled mixture evenly into 2 jugs, then add the cram evenly into each jug. Makes it easier to store in fridge.
Or
Fold cream into egg mix and we put it into a 4 gallon container. Before serving shake container up and pour. Add nutmeg to glass if desired.
Because everything is cooked we use the used by dates on the milk or heavy cream whichever is sooner and use a black marker on the jug to put the use by date. Usually less than a month.

Number Of Servings:
Number Of Servings:
30, 8 oz. glasses
Preparation Time:
Preparation Time:
30 min
Personal Notes:
Personal Notes:
make the egg mixture a day ahead.

 

 

 

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