Eggnog
| Serves: | 12 (1/2 cup servings) |
| Serving Size: | Nutrition Info for low fat version: 135 calories, 4g fat, 2g saturated fat, 5g protein, 120mg sodium, 18g carbs, 0g fiber, 46mh cholesterol |
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NOTE: |
This recipe is OK for those on the LMD (Low Microbial Diet) IF…no garnish or booze is added and it is not kept for longer than 24 hours. Use lactose free milk in place of milk & cream for Dairy restrictions. |
Ingredients
| 6 cups lowfat milk | 1/8 tsp freshly grated nutmeg |
| 2 large eggs | 2/3 cup sugar |
| 2 Tbsp all-purpose flour | ¼ tsp salt |
| 2 tsp (or to taste) rum or brandy extract | or ¼ cup brandy, bourbon or rum |
| 2 tsp vanilla extract | ¼ cup light whipping cream |
| ground cinnamon (optional), for garnish |
Directions
1. In a heavy medium sized saucepan, bring milk and nutmeg to a simmer over low heat, stirring occasionally.
2. In a large bowl, whisk eggs, sugar, flour and salt until smooth. Whisking constantly, gradually add hot milk; return mixture to saucepan.
3. Cook eggnog over very low heat, stirring constantly, until thick enough to coat the back of the spoon, 10-15 minutes. (Temperature must reach 160?F, do not let eggnog come to a simmer.) Remove from heat and pour through a fine-meshed sieve into a bowl.
4. Whisk in extracts. Place a piece of plastic wrap directly on the surface of the eggnog and refrigerate until chilled, for at least 8 hours or overnight. (The eggnog will keep, covered, in the refrigerator for up to 2 days.)
5. Just before serving, add cream to eggnog. Ladle into cups and serve garnished with more grated nutmeg or cinnamon.
Recipe from: EatingWell.com, Nov/Dec 1998
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