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Prep Time: 10 Minutes Cook Time: 180 Minutes |
Ready In: 190 Minutes Servings: 4 |
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This is delicious...better than store bought for sure, and not all that difficult to make. It comes from The All New Good Housekeeping Cookbook . Let me know what ya'll think. Ingredients:
12 large eggs |
1 1/4 cups sugar |
1/2 teaspoon salt |
2 quarts milk |
1 cup dark rum (optional) |
2 tablespoons vanilla extract |
1 teaspoon ground nutmeg, plus |
additional ground nutmeg, for sprinkling |
1 cup heavy cream or 1 cup whipping cream |
Directions:
1. In heavy 4-quart saucepan, with wire whisk, beat eggs, sugar, and salt until blended.
2. Gradually stir in 1 quart milk and cook over low heat, stirring constantly, until custard thickens and coats the back of a spoon (temperature on thermometer should reach 160³F), about 25 minutes.
3. (Do not boil, or mixture will curdle).
4. Pour custard into large bowl; stir in remaining 1 quart milk, rum if using, vanilla, and 1 teaspoon nutmeg.
5. Cover and refrigerate until chilled, at least 3 hours or up to 1 day.
6. To serve, in small bowl, with mixer at medium speed, beat cream until soft peaks for.
7. With wire whisk, gently fold whipped cream into custard mixture.
8. Pour eggnog into chilled 5-quart punch bowl; sprinkle with nutmeg.
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