Rich Eggnog
Published December 24, 1996
- Total Time
- 10 minutes, plus 2 hours' refrigeration
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Ingredients
3 eggs
½ cup sugar
1 ½ cups whole or lowfat milk
½ teaspoon ground nutmeg, plus additional for garnish
1 teaspoon vanilla extract
½ cup dark rum or bourbon
¼ cup brandy
1 cup heavy cream, softly whipped
Nutritional analysis per serving (8 servings)
16 grams carbs; 96 milligrams cholesterol; 243 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 8 grams saturated fat; 13 grams fat; 51 milligrams sodium; 4 grams protein; 16 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Whisk the eggs and sugar together in a heavy saucepan until well blended. Whisk in the milk. Place over medium heat and cook, stirring constantly with a wooden spoon until the mixture thickens and steam starts rising. The mixture should register 140 degrees on an instant-read or candy thermometer.
- Step 2
Strain into a bowl. Stir in the nutmeg, vanilla, rum or bourbon and brandy. Cover and refrigerate until chilled, about two hours.
- Step 3
Fold in the whipped cream and serve, sprinkled with a little nutmeg, or refrigerate until ready to serve.
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