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Name: Caramel Eggnog
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 14
Cuisine: American
Ingredients: 1/8 ts Each ground nutmeg and salt; 4 c Milk 1%; 6 Eggs; 6 tb Water, divided; 2 tb Almond or hazelnut; 1 tb Icing sugar; 1 c Sugar; 1/2 ts Vanilla extract; Grated nutmeg (optional); 1/2 ts Lemon juice; 3/4 c Whipping cream 35%

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INGREDIENTS

1/8 ts Each ground nutmeg and salt
4 c Milk 1%
6 Eggs
6 tb Water, divided
2 tb Almond or hazelnut
1 tb Icing sugar
1 c Sugar
1/2 ts Vanilla extract
Grated nutmeg (optional)
1/2 ts Lemon juice
3/4 c Whipping cream 35%

Servings

INSTRUCTIONS

In a medium saucepan, combine sugar, 2 tbsp. water and lemon juice. Place remaining 4 tbsp. water near stove. Bring sugar mixture to boil over medium heat, stirring constantly; cook for 5 minutes or until mixture is dark amber in color. Remove from heat. Gradually and carefully add water to sugar mixture or it may spatter. Stir until sugar mixture is dissolved. In a large bowl, whisk together eggs and milk. Stir in caramel mixture. Cook over medium-low heat for about 12 minutes or until mixture coats back of spoon. Immediately strain through a cheesecloth into a 6 cup bowl. Stir in vanilla, nutmeg and salt. Cover and refrigerate until chilled. Just before serving, beat together whipping cream, liqueur, if desired, and icing sugar until soft peaks form. Pour chilled eggnog into 2 quart serving bowl. Fold in whipped cream with whisk. Sprinkle nutmeg on top, if desired. Note: For a hint of Holiday Spirit, add dark rum to taste. Eggnog can be prepared ahead of time. It can be kept, covered, 3 to 4 days in the refrigerator. Whisk eggnog before serving. Yield: 14 ( 1/2 cup) servings. Typed in MMFormat by cjhartlin@email.msn.com Source: Get Cracking. Posted to MM-Recipes Digest by "Cindy Hartlin" on Nov 25, 1999

NOTES

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Caramel Eggnog

1/8 ts Each ground nutmeg and salt
4 c Milk 1%
6 Eggs
6 tb Water, divided
2 tb Almond or hazelnut
1 tb Icing sugar
1 c Sugar
1/2 ts Vanilla extract
 Grated nutmeg (optional)
1/2 ts Lemon juice
3/4 c Whipping cream 35%

In a medium saucepan, combine sugar, 2 tbsp. water and lemon juice.  Place remaining 4 tbsp. water near stove.  Bring sugar mixture to  boil over medium heat, stirring constantly; cook for 5 minutes or  until mixture is dark amber in color.  Remove from heat.    Gradually and carefully add water to sugar mixture or it may spatter.  Stir until sugar mixture is dissolved.  In a large bowl, whisk  together eggs and milk. Stir in caramel mixture.  Cook over  medium-low heat for about 12 minutes or until mixture coats back of  spoon. Immediately strain through a cheesecloth into a 6 cup bowl.  Stir in vanilla, nutmeg and salt. Cover and refrigerate until  chilled. Just before serving, beat together whipping cream, liqueur,  if desired, and icing sugar until soft peaks form. Pour chilled  eggnog into 2 quart serving bowl. Fold in whipped cream with whisk.  Sprinkle nutmeg on top, if desired.   Note: For a hint of Holiday  Spirit, add dark rum to taste.  Eggnog can be prepared ahead of time.  It can be kept, covered, 3 to 4 days in the refrigerator. Whisk  eggnog before serving.  Yield: 14 ( 1/2 cup) servings.  Typed in  MMFormat by cjhartlin@email.msn.com  Source: Get Cracking.    Posted to MM-Recipes Digest  by "Cindy Hartlin"  <cjhartlin@email.msn.com> on Nov 25, 1999

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Nutrition

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Serving Size: 1 Serving (216g)
Recipe Makes: 14 Servings

Calories: 323
Calories from Fat: 96 (30%)

Amt Per Serving		% DV

	Total Fat 10.7g	14 %
	Saturated Fat 3.3g	17 %
	Monounsaturated Fat 4.1g
	Polyunsanturated Fat 1.5g
Cholesterol 453.2mg		139 %
Sodium 150mg		5 %
Potassium 145.1mg		4 %
Total Carbohydrate 44.7g		13 %
	Dietary Fiber 0g	0 %
	Sugars, other 44.7g
Protein 13.5g		19 %
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.

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Calories per serving: 323

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