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| 3 | eggs, slightly beaten |
| 1/3 | cup granulated sugar |
| Dash salt |
| 2 1/2 | cups milk |
| 1 | teaspoon vanilla |
|
| 1 | cup whipping cream |
| 2 | tablespoons powdered sugar |
| 1/2 | teaspoon vanilla |
| 1/2 | cup light rum |
| 1 | or 2 drops yellow food color, if desired |
| Ground nutmeg |
| 1. | In 2-quart heavy saucepan, stir eggs, granulated sugar and salt until well mixed. Gradually stir in milk. Cook over medium heat 10 to 15 minutes, stirring constantly, until mixture just coats a metal spoon; remove from heat. Stir in 1 teaspoon vanilla. Place saucepan in cold water until custard is cool. (If custard curdles, beat vigorously with hand beater until smooth.) Cover and refrigerate at least 2 hours but no longer than 24 hours. |
| 2. | Just before serving, in chilled medium bowl, beat whipping cream, powdered sugar and 1/2 teaspoon vanilla with electric mixer on high speed until stiff. Gently stir 1 cup of the whipped cream, the rum and food color into custard. |
| 3. | Pour custard mixture into small punch bowl. Drop remaining whipped cream in mounds onto custard mixture. Sprinkle with nutmeg. Serve immediately. Store in refrigerator up to 2 days. |
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| Rum is the most common spirit found in eggnog recipes, but whiskey and brandy have also played a part in this traditional holiday drink. |
|
| To substitute for the rum, use 2 tablespoons rum extract and 1/3 cup milk instead. |
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| Nutmeg is the classic spice used in eggnog, but you can sprinkle with cinnamon instead, if you prefer. |
Nutrition Information:
160 ( 90); 10g ( 6g, 0g); 95mg; 70mg; 12g ( 0g, 12g); 4g 10%; 0%; 10%; 0% 1/2 ; 1/2 ; 0 ; 1 1/2 1