Try this Eggnog recipe, or contribute your own.
Suggest a better descriptionFIRST STEP:
In mixing bowl, beat (yellow) egg yolks slightly.
Add sugar and beat until thick and lemon colored.
Slowly add the 2 cups of milk, beating constantly at low speed of electric mixer.
Chill for several hours.
SECOND STEP:
Stir the 1 quart of milk into the chilled egg yolk mixture.
Add salt to egg whites and beat until almost stiff, fold into mixture.
Whip the heavy cream until stiff, fold into mixture.
Chill for 1 hour.
Stir before serving and sprinkle with nutmeg.
I typically use whole milk for this recipe. It uses lots of bowls so that last step is typically done in the punch bowl - just make sure you have room in the refrigerator to store it!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (81g) | ||
Recipe Makes: 30 Servings | ||
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Calories: 84 | ||
Calories from Fat: 57 (68%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.4g | 8 % | |
Saturated Fat 3.4g | 17 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 99.7mg | 31 % | |
Sodium 1907.8mg | 66 % | |
Potassium 104mg | 3 % | |
Total Carbohydrate 2.7g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 2.7g | ||
Protein 4.2g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 84
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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