Classic Cooked Eggnog

[Guest guest]

Classic Cooked Eggnog

 

This one came from the California Egg Commission. Since it's safer to eat or

drink cooked, as opposed to raw, eggs, this should fit the bill!

 

6 eggs

1/4 cup sugar

1/4 tsp salt (optional)

1 quart milk

1 teaspoon vanilla extract

 

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

degrees F (70 degrees C). Remove pan from heat.

 

Stir remaining 2 cups milk and vanilla extract into the mixture. Cover and

refrigerate until thoroughly chilled - several hours or overnight.

Just before serving, pour the eggnog into a bowl or pitcher.

 

Makes 12 servings.

 

 

 

 

 

 

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