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Prep 20min
Total2hr50min
Servings6
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Ingredients
8
egg yolks
1/2
cup sugar
2
cups milk
2
cups whipping cream
1
teaspoon vanilla
1/4
teaspoon freshly grated nutmeg
1/2
cup bourbon
Additional freshly grated nutmeg
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Steps
1
In medium bowl, beat egg yolks and sugar with wire whisk until thick and lemon colored. In 2-quart saucepan, stir milk and 1 cup of the whipping cream. Add yolk mixture, stirring with whisk. Cook over medium heat 10 minutes, stirring constantly, until mixture just coats a metal spoon.
2
Remove from heat; stir in vanilla and 1/4 teaspoon nutmeg. Place saucepan in cold water until custard is cool, stirring occasionally. Cover; refrigerate at least 2 hours but no longer than 24 hours.
3
Just before serving, stir bourbon into chilled custard. In chilled small bowl, beat remaining 1 cup whipping cream with electric mixer on high speed until stiff peaks form. Gently stir whipped cream into custard. Sprinkle with additional nutmeg. Serve, or refrigerate until serving time. Eggnog can be stored covered in refrigerator up to 2 days.
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Nutrition Facts
Serving Size:1 Serving
Calories
497
Total Fat
34g
0%
Saturated Fat
19g
0%
Sodium
50mg
0%
Total Carbohydrate
27g
0%
Dietary Fiber
0g
0%
Protein
6g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 1/2 Other Carbohydrate; 1/2 Low-Fat Milk; 5 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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