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Cooked Eggnog Recipe

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This recipe for Cooked Eggnog is from The McCormick Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 C milk
1 C heavy cream
12 egg yolks
1 1/3 C sugar
1 tsp freshly grated or ground nutmeg
2 C milk
2 C heavy cream
Directions:
Directions:
Combine 1 C milk and 1 C cream. Whisk in a medium bowl just until blended egg yolks, sugar and nutmeg. Heat in large saucepan over medium low heat 2 C milk and 2 C cream. While whisking, slowly add part of the hot milk and cream mixture to the egg yolks. Then slowly pour the cream and egg mixture back into the saucepan, stirring constantly until the mixture becomes a little thicker and reaches a temperature of about 175º. Do not overheat or the mixture will curdle. Remove from heat and immediately stir in the combined 1 C milk and 1 C heavy cream. Strain through a fine mesh strainer into a storage container and cool. Chill thoroughly, uncovered, then stir in 1/2 C brandy, cognac, dark rum or bourbon. Cover and refrigerate for at least 3 hours or up to 3 days. Serve sprinkled with ground nutmeg.
Personal Notes:
Personal Notes:
I doubled this for The Family Christmas at Mickey's one year and it wasn't enough. We ran out.

 

 

 

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