Classic Cooked Egg Nog - KAIT Jonesboro, AR - Region 8 News, weather, sports

Classic Cooked Egg Nog

6 Eggs
1/4 C Sugar
1/4 t. Salt (Optional)
1 quart milk*, divided
1 t. Vanilla
Garnishes or stir-ins (Optional)

*For faster preparation, heat milk until very warm before stirring into eggs and sugar.

In a large saucepan, beat together eggs, sugar, and salt (If desired).  Stir in 2 cups of the milk.  Cook over low heat, stirring constantly, until mixture is thick enough to caot a metal spoon with a thin film and reaches at least 160 degrees F. Remove from heat.  Stir in remaining 2 cups of milk and vanilla.  Cover and refrigerate until thoroughly chilled, several hours or overnight.  Just before serving, pour into bowl or pitcher.  Garnish or add stir-ins, if desired.  Serve Immediately.

Makes 1 1/2 quarts (12  1/2-cup servings)

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