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NON-ALCOHOLIC EGGNOG Recipe

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This recipe for NON-ALCOHOLIC EGGNOG is from Precious Memories: Heirloom Recipes, 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:  
5 large eggs, plus 2 yolks
1/2 c., plus 2 Tbs. sugar
1/4 tsp. salt
4 c. whole milk
1 Tbs. vanilla extract
1/2 tsp. grated nutmeg
1/4 c. heavy whipping cream, whipped to soft peaks
Additional grated nutmeg for garnish
Directions:
Directions:
Combine eggs, egg yolks, sugar and salt in a heavy 3- or 4-quart pan, whisking until well-combined. Continue whisking while pouring milk in a slow, steady stream until completely incorporated. Turn on burner to lowest possible heat setting. Place ban on burner and stir mixture continuously until an instant-read thermometer reaches 160º F. and the mixture thickens enough to coat the back of a spoon. Be patient. This should take about 45 to 60 minutes. Strain mixture through a fine sieve into a large bowl to remove any accidental small cooked bits of egg. Add vanilla extract and nutmeg, stirring to combine. Pour into a glass pitcher, decanter or container and cover with a lid or plastic wrap. Refrigerate this egg custard mixture to chill at least 4 hours or up to 3 days before finishing. When ready to serve. pour heavy cream into a bowl and whip until it forms soft peaks. Fold whipped cream into cold custard mixture until combined. Serve eggnog in chilled cups or glasses and garnish with a sprinkle of nutmeg. Makes 12-16 servings.
Number Of Servings:
Number Of Servings:
12-16

 

 

 

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