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This recipe for EGGNOG (COOKED), 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.

Pat Carter
Added: Wednesday, December 10, 2008



6 large eggs, separate yolks and whites (set whites aside)
1/2 cup sugar
2 cups milk
1 teaspoon vanilla
1 cup half-and-half
1 cup heavy cream
1/4 teaspoon nutmeg (freshly grated if possible)
1/4 teaspoon salt
4 tablespoons sugar
1/4 cup dark rum (optional)
1/4 cup cream sherry (optional)


1Cook the egg yolks, sugar, vanilla and milk in a double boiler until thickened and light lemon colored.
2Remove from heat and place in an ice bath, stirring until cold.
3Add the half and half and heavy cream.
4Heat the egg whites, salt and sugar over a pot of boiling water, stirring constantly, until 140F.
5Remove and beat with a whisk or mixer until stiff peaks form.
6Fold this"meringue" into the egg/cream mixture.
7Chill for one hour before serving.
8Sprinkle with nutmeg before serving.
9Optional: Add 1/4 cup dark rum and 1/4 cup cream sherry to the eggnog and stir well.

Number Of Servings:
Number Of Servings:
6 cups
Preparation Time:
Preparation Time:
10 min




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