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Saint Nick’s Eggnog
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| FOLLOW Pinterest Youtube Facebook SHARE Ingredients & Directions Nutritional Info Directions BEAT eggs, sugar and salt in large heavy saucepan until blended. STIR IN 2 cups milk. COOK over low heat, stirring constantly but gently, until mixture is just thick enough to just coat a metal spoon with a thin film and temperature reaches 160°F, about 15 minutes. Do not allow to boil. REMOVE from heat immediately. STIR IN remaining 2 cups milk and vanilla. REFRIGERATE, covered, until thoroughly chilled, several hours or overnight. INGREDIENTS | |
| 6 | large EGGS |
| 1/4 cup | sugar |
| whole milk, divided 4 cups | |
| 1 tsp. | vanilla |
cinnamon sticks for garnish 12
TIPS
Just before serving, stir brandy, liqueur, rum or bourbon into eggnog, if desired. For a festive presentation, garnish with whipped cream, ground nutmeg, cinnamon sticks or candy canes.
Secrets of success: Low heat, a heavy sauce pan, constant stirring and patience are the keys to making the eggnog. If you increase the cooking temperature to try to speed the process along, the mixture is likely to curdle. Stirring constantly, making sure to cover the entire bottom and corners of the pan, prevents scorching and ensures that the mixture heats.
Watch carefully and test frequently toward the end of the cooking time, after about 10 to 12 minutes. The last few minutes are crucial. Undercooked eggnog will be thin and watery; overcooked custard will curdle. The difference is a matter of only a few degrees.
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