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My review
Luscious Eggnog
Carolyn
"When serving, keep the bowl of eggnog resting in a bowl of ice to keep it well chilled!"
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Ingredients
1 h 30 m servingsOriginal recipe yields 10 servings (10 (4 ounce) servings)
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- US
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Directions
{{model.addEditText}} Print- In a heavy saucepan, combine eggs, white sugar, and salt; gradually stir in milk. Stirring constantly, cook for 10 to 15 minutes over medium heat, until mixture just coats a metal spoon. Remove from heat, and stir in 1 teaspoon vanilla extract. Place saucepan over ice water until custard cools, and then refrigerate until chilled.
- In a chilled bowl, combine heavy cream, confectioners' sugar, and 1/2 teaspoon vanilla extract. Beat until stiff peaks form. Stir in rum and yellow food coloring. Fold whipped cream mixture into the cooled custard. Pour into serving bowl, and sprinkle with nutmeg. Serve immediately.
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Reviews
Read all reviews 5872 Ratings
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Most helpful positive review
12/19/2003
This was a wonderful recipe, but I see that many who reviewed this recipe no little about "tempering" raw egg. Mix the eggs, sugar, and salt together first. Heat your milk until it comes to a ...
Most helpful critical review
12/24/2002
What a waste of time and money. I'm so glad I tasted this before serving it to anyone. I had one little glass and the rest went in the garbage. I chose this recipe because I liked that I didn't ...
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12/19/2003
This was a wonderful recipe, but I see that many who reviewed this recipe no little about "tempering" raw egg. Mix the eggs, sugar, and salt together first. Heat your milk until it comes to a ...
12/12/2006
Just made this again!! There's no way to get 10 servings out of 2 1/2cups of milk, you have to double the recipe..I first warm the milk then add it slowly to the YOLKS and sugar(I don't use the ...
1/3/2002
This was absolutely the best. We live in Russia and can't get eggnog here. This tasted just like eggnog from 'home'. I really like the fact that the eggs are cooked. This is best prepared th...
6/10/2011
Delicious!! There is no need to temper the eggs like some reviewers suggested - just heat them along with the other ingredients as stated in the recipe. The purpose of tempering is to introduce ...
12/2/2003
I loved the consistency. Suggest whirling eggs, sugar, salt and milk in blender before cooking to avoid bits of cooked egg.
1/7/2004
Pretty decent! Not too different from my Mother in Law's eggnog, which is to DIE for! A definite plus is the custard base since i'm pregnant and don't want to risk raw eggs, nor will I give raw ...
2/12/2005
Yummy! I wanted a great recipe that conained no raw eggs and this was it! A few cloves and a cinnamon stick to the sauce pan were all the changes I made. Oh, and I didn't have any rum or food...
12/24/2002
What a waste of time and money. I'm so glad I tasted this before serving it to anyone. I had one little glass and the rest went in the garbage. I chose this recipe because I liked that I didn't ...
12/23/2011
This eggnog is delicious and easy to make. I noticed a lot of comments about the eggnog being lumpy. As I was making mine, I was very careful to avoid this by heating slowly. However, I did get ...