Custard Eggnog

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From: EatingWell Magazine Holiday Issue 1996

This custard-based version of eggnog cooks the eggs, making any concerns of food-borne illness a thing of the past!

Ingredients 12 servings

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Original recipe yields 12 servings
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  • 8 cups nonfat milk
  • 1 1/2 cups sugar
  • 1/4 cup all-purpose flour
  • Pinch of salt
  • 4 large eggs
  • 2 large egg whites
  • 2 teaspoons vanilla extract
  • Pinch of nutmeg
  • 1/2 cup brandy, rum or whiskey, (optional)

Preparation

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  1. Heat milk in a large saucepan over medium heat until small bubbles appear on the side of pan. Whisk together sugar, flour and salt in another large, heavy, nonaluminum saucepan. Add whole eggs and egg whites and whisk until smooth. Gradually blend in the scalded milk. Cook over low heat, stirring constantly, until the custard has thickened enough to coat a spoon, about 15 minutes. Remove from heat and strain into a bowl. Cover; chill at least 2 hours or overnight.
  2. Before serving, stir in vanilla, nutmeg and liquor (if using). Pour 2 cups of the custard into a blender, add 2 ice cubes and whirl until frothy. Repeat with remaining custard.

Nutrition information

  • Per serving: 191 calories; 2 g fat(1 g sat); 0 g fiber; 36 g carbohydrates; 8 g protein; 24 mcg folate; 65 mg cholesterol; 33 g sugars; 0 g added sugars; 115 IU vitamin A; 0 mg vitamin C; 210 mg calcium; 0 mg iron; 114 mg sodium; 291 mg potassium
  • Nutrition Bonus: Calcium (20% daily value).
  • Carbohydrate Servings: 2
  • Exchanges: 1/2 nonfat milk, 1 1/2 other carbohydrate

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