Classic Cooked Egg Nog
No worries about drinking egg nog that contains raw egg with this recipe! Think of egg nog as liquid custard served in a cup. Instead of the traditional sprinkling of nutmeg on top, try one or two of the suggested garnishes and stir-ins.
6 large eggs
1/4 cup granulated sugar
1/4 teaspoon salt, optional
1 quart milk* - divided use
1 teaspoon vanilla extract
Garnishes or Stir-Ins: (Optional)
Extracts or flavorings
Peppermint sticks or candy canes
Flavored brandy or liqueur
Plain brandy, rum or whiskey
Fruit juice or nectar
Sherbet or ice cream
Whipping cream, whipped
- In 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 with a thin film and reaches at least 160°F (70°C). 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 bowl or pitcher. Garnish or add stir-ins, if desired. Serve immediately.
Makes 1 1/2 quarts or 12 (1/2-cup) servings.
*For faster preparation heat milk until very warm before stirring milk into eggs and sugar.
Microwave Method: In 2-quart liquid measure or bowl, beat together eggs, sugar and salt, if desired, until thoroughly blended. Set aside. In l -quart liquid measure or bowl, cook 2 cups of the milk on full power until bubbles form at edges, about 5 to 6 minutes. Stir into egg mixture. Cook on 50% power until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160°F, about 5 to 6 minutes. Stir in remaining 2 cups milk and vanilla. Continue as above.
Note: All microwave cooking times are based on a full power output of 600 to 700 watts. For a lower wattage oven allow more time.
Recipe and photograph provided courtesy of the American Egg Board.