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Full Online Book HomeLearning KitchenDrinks - Egg Nog
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Drinks - Egg Nog Post by :adrian9966 Category :Learning Kitchen Author :Unknown Date :February 2012 Read :2635

Click below to download : Drinks - Egg Nog (Format : PDF)

Drinks - Egg Nog

4 cups half-and-half
1 cup heavy cream
3/4 cup sugar
7 extra-large egg yolks
1 tablespoon vanilla
Freshly grated nutmeg to taste
About 1 cup milk to thin eggnog
Accompaniment if desired: dark rum or brandy


In a 4- to 5-quart heavy saucepan with electric mixer beat together half-and-half, cream, sugar and yolks until combined well. Cook mixture over moderate heat, continuing to beat, until slightly thickened and a thermometer registers 170°F, about 7 to 10 minutes.

Remove pan from heat. Continue to beat mixture until slightly cooled. Stir in vanilla and nutmeg. Transfer to bowl and chill, covered, at least 8 hours.

Just before serving, thin eggnog with milk to desired consistency. Serve eggnog with rum or brandy on the side for guests to add to taste.

Makes 7 Cups
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4 large eggs 3/4 c sugar (divided) 1-1/2 tsp nutmeg (divided) 1/4 t salt 5 c milk (divided) 1 tsp vanilla 2 tbsp bourbon, amber rum, southern comfort, etc. (or 1 tsp extract) 1 c heavy cream Beat eggs; blend in sugar (reserving 2 tbsp for Step 4), salt, 1 tsp nutmeg and 1 c milk. Measure out another 1 c milk. Cook egg mixture over a heat diffuser or double boiler, stirring constantly, until heated to 160 degrees. Remove from heat and stir 60 seconds; stir in second cup of milk. Strain egg mixture through a coarse sieve into a
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1 (3 3/4 oz) pkg. instant vanilla pudding mix 2 eggs, beaten 1/3 c. sugar 1 t. vanilla flavoring 6 c. milk dash of nutmeg Using mixer on medium speed, combine pudding mix, eggs, sugar and vanilla. Gradually add milk, beating until blended. Chill until ready to serve. Stir. Pour into glasses and sprinkle with nutmeg. Makes 6-8 servings.
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