Holiday Eggnog

Name: Holiday Eggnog
Cook time: 10 min
Total time: 35 min
Yield: 32
Ingredients: 12 large eggs; 1 1/4 c. sugar; 1/2 tsp. salt; 2 qt. milk; 1 c. dark rum; 2 tbsp. vanilla extract; 1 tsp. ground nutmeg; 1 c. heavy or whipping cream

Published: Oct 6, 2006

Yields:

Cook Time:

10 mins

Total Time:

35 mins

Cal/Serv:

125

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Rich, creamy — and safe, because it starts with cooked eggs.

Also try our party-perfect recipes for Warm Spiced Cider and Cranberry-Zinfandel Punch.

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Ingredients

12 large eggs
1 1/4 cups sugar
1/2 tsp. salt
2 qt. milk
1 cup dark rum
2 Tbsp. vanilla extract
1 tsp. ground nutmeg
1 cup heavy or whipping cream

Directions

1. Step 1In heavy 4-quart saucepan with wire whisk, beat eggs, sugar, and salt until blended. Gradually stir in 1 quart milk and cook over low heat, stirring constantly or until custard thickens and coats the back of a spoon well, about 25 minutes (mixture should be about 160 degrees F, but do not boil or it will curdle).
2. Step 2Pour custard into large bowl; stir in rum, vanilla extract, 1 teaspoon ground nutmeg, and remaining milk. Cover and refrigerate until well chilled, at least 3 hours.
3. Step 3To serve, in small bowl, with mixer at medium speed, beat heavy or whipping cream until soft peaks form. With wire whisk, gently fold whipped cream into custard mixture.
4. Step 4Pour eggnog into chilled 5-quart punch bowl; sprinkle with nutmeg for garnish.