Eggnog

http://www.eatingwell.com/recipes/eggnog.html

From EatingWell:  November/December 1998

Not kid stuff: A sophisticated and safe low-fat version of classic eggnog.

12 servings, about 1/2 cup each | Active Time: 30 minutes | Total Time: 8 1/2 hours (including 8 hours chilling time)

Ingredients

• 6 cups 1% milk
• 1/8 teaspoon freshly grated nutmeg, (see Tip)
• 2 large eggs
• 2/3 cup sugar
• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1/4 cup brandy, bourbon or rum
• 2 teaspoons vanilla extract
• 1/4 cup light whipping cream

Preparation

1. Bring milk and nutmeg to a simmer in a heavy medium saucepan over low heat, stirring occasionally.
2. Whisk eggs, sugar, flour and salt in a large bowl until smooth. Whisking constantly, gradually add hot milk; return mixture to saucepan.
3. Cook the eggnog over very low heat, stirring constantly, until thick enough to coat the back of the spoon, 10 to 15 minutes. (Temperature must reach 160°F; do not let eggnog come to a simmer.) Remove from the heat and pour through a fine-meshed sieve into a bowl.
4. Whisk in brandy (or bourbon or rum) and vanilla. Place a piece of plastic wrap directly on the surface of the eggnog and refrigerate until chilled, for at least 8 hours or overnight.
5. Just before serving, add cream to eggnog. Ladle into cups and serve garnished with more grated nutmeg.

Nutrition

Per serving : 142 Calories; 4 g Fat; 2 g Sat; 1 g Mono; 48 mg Cholesterol; 19 g Carbohydrates; 6 g Protein; 0 g Fiber; 127 mg Sodium; 19 mg Potassium

1 Carbohydrate Serving

Exchanges: 1/2 low-fat milk, 1 other carbohydrate

Nutrition Note: Traditional Eggnog: 300 calories, 20 grams fat (11 grams saturated) - EW Eggnog: 142 calories, 4 grams fat (2 grams saturated)

Tips & Notes

• Make Ahead Tip: The eggnog will keep, covered, in the refrigerator for up to 2 days.

• Tip: Use a nutmeg grater or the tiniest holes of a box grater to grate whole nutmeg.