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Prep 35min
Total2hr35min
Servings10
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Ingredients
Soft Custard
3
eggs, slightly beaten
1/3
cup granulated sugar
Dash salt
2 1/2
cups milk
1
teaspoon vanilla
Eggnog
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
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Steps
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.
Nutmeg is the classic spice used in eggnog, but you can sprinkle with cinnamon instead, if you prefer.
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