Eggnog is essentially a dessert sauce called creme anglaise. The addition of flour to this recipe is unorthodox but it enables you to boil the sauce without curdling it. HEAT MILK, CREAM AND SUGAR in a saucepan and bring just to a boil. (Do not stir--leaving the sugar on the bottom of the pot will prevent the milk from scorching.) Beat the egg yolks and flour together with a wire whisk. Add about a cup of the hot milk mixture to the yolks and whisk to blend. Then whisk the yolk mixture into the mixture in the saucepan. Bring to a boil, stirring constantly. Boil gently for 10 seconds, then remove from heat and strain into a bowl, discarding the flour lumps. Chill and serve with rum, if desired.
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|Serving Size: 1 Serving (434g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 786 (56%)|
|Amt Per Serving||% DV|
|Total Fat 87.3g||116 %|
|Saturated Fat 35.4g||177 %|
|Monounsaturated Fat 36.3g|
|Polyunsanturated Fat 12g|
|Cholesterol 3412.4mg||1050 %|
|Sodium 154mg||5 %|
|Potassium 360.4mg||9 %|
|Total Carbohydrate 113g||33 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 113g|
|Protein 44.8g||64 %|
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Calories per serving: 1402
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