Classic Cooked Egg Nog
Try this Classic Cooked Egg Nog recipe, or contribute your own. "Cream" and "Beverages" are two of the tags cooks chose for Classic Cooked Egg Nog.
Yield: 1 Ready in 1 hours
favorite of 19 people 10 people want to try
|Flavored brandy; or liqueur|
|1 quartMilk; divided|
|sticksPeppermint (stick); or candy|
|1/4 tsSalt; optional|
|Extracts of flavorings|
|Whipping cream; whipped|
|Plain brandy; rum or whisky|
|Garnishes and stir-ins|
|Fruit juice; or nectar|
|Sherbet; or ice cream|
Classic Cooked Egg Nog Preparation
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 coat a metal spoon and reaches 160 degrees F. Remove from heat. Stir in remaining 2 cups milk and vanilla. Cover and refrigerate until thoroughly chilled, several hours or overnight. Just before serving, pour into a bowl or pitcher. Garnish or add stir-ins, if desired. Serve immdiately. Note: for faster preparation, heat milk until very warm before stirring milk into eggs and sugar. REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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