Safe Eggnog

Made This Recipe? Add Your Photo

Total Time
12hrs 15mins
Prep
12 hrs
Cook
15 mins

From the Jerusalem Post

Skip to Next Recipe

Ingredients

Nutrition

Directions

  1. In large saucepan, beat together eggs, sugar and salt, if used.
  2. Stir in 2 cups milk.
  3. 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.
  4. Remove from heat.
  5. Stir in remaining 2 cups milk and vanilla.
  6. Cover and refrigerate until thoroughly chilled, several hours or overnight.
  7. Just before serving, pour into bowl or pitcher.
  8. Garnish or add stir-ins, if desired.
  9. Serve immediately.
  10. For faster preparation, heat milk until very warm before stirring milk into eggs and sugar.
  11. MICROWAVE: In 2-liter liquid micro-safe measure or bowl, beat together eggs, sugar and salt, if used, until thoroughly blended.
  12. Set aside.
  13. In l-liter liquid measure or bowl, cook 2 cups milk on full power until bubbles form at edges, about 5-6 minutes.
  14. Stir into egg mixture.
  15. Cook on 50% power until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160F, about 5-6 minutes.
  16. Stir in remaining 2 cups milk and vanilla.
  17. Continue as above.
Most Helpful

5 5

Your Egg Nog turned out sooooo good, Mirjam. I mixed it up and used the micro method, and it was done and ready for the fridge in a wink! Can't get any simpler than that! Used it in your Egg Nog Cinnamon Swirl Bread. Very, very good. Thanks for sharing. Now we can have it year-'round! LC