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Egg Nog Recipe

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This recipe for Egg Nog, by , is from Chef Anna's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Monday, October 10, 2005

Category:
Category:

Ingredients:  
Ingredients:  
A dozen egg yolks
1 1/2 cup sugar
1/2 tsp. nutmeg
2 Tbs. vanilla
1 pint heavy whipping cream
1 quart half-and-half

Directions:
Directions:
In a pan off the fire, whisk the eggs with the sugar, nutmeg, and vanilla until creamy-looking. Then whisk in the cream and half the half-and-half* until blended in. Heat over very low fire while stirring. Look for a temperature of 175 on a thermometer. Don't overheat or cook longer than needed to reach this temperature. Remove from the heat and add the half-and-half. Refrigerate. If you'd like to add something interesting to this (i.e. brandy, Bourbon, or dark rum), about a cup of the stuff should be about right. Serve with some more nutmeg (freshly grated, if possible) over the top.

Number Of Servings:
Number Of Servings:
Makes 16-20 servings.
Personal Notes:
Personal Notes:
The best egg nog is uncooked. However, some are concerned about the possibility of problems from eating raw eggs, This recipe is cooked long enough to eliminate most possible problems. It does produce a difficulty, though. You have to be very careful as you cook this to keep the mixture from setting. It's basically a custard, and that's not what you want.

 

 

 

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