Recipe Details

Summary

Name: Classic Cooked Egg Nog

Category: Eggs

· 6 eggs

· 1/4 cup sugar

· 1/4 teaspoon salt (optional)

· 1 quart milk* divided

· 1 teaspoon vanilla,

· Garnishes or Stir−Ins (optional)

In large saucepan, beat together eggs, sugar and salt, if desired. Stir in 2

cups of the milk. Cook over low heat, stirring constantly, until mixture is

thick enough to coat a metal spoon with a thin film and reaches at least

160°F. Remove from heat. Stir in remaining 2 cups milk and vanilla. Cover

and refrigerate until thoroughly chilled, several hours or overnight. Just

before serving, pour into bowl or pitcher. Garnish or add stir−ins, if

desired. Serve immediately.

*For faster preparation heat milk until very warm before stirring milk into

eggs and sugar.

MICROWAVE: In 2−quart liquid measure or bowl, beat together eggs,

sugar and salt, if desired, until thoroughly blended. Set aside. In l −quart

liquid measure or bowl, cook 2 cups of the milk on full power until bubbles

form at edges, about 5 to 6 minutes. Stir into egg mixture. Cook on 50%

power until mixture is thick enough to coat a metal spoon with a thin film

and reaches at least 160°F, about 5 to 6 minutes. Stir in remaining 2 cups

milk and vanilla. Continue as above.