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8 h 30 m
EatingWell Test Kitchen
“Not kid stuff: A sophisticated and safe low-fat version of classic eggnog.”
6 cups 1% milk
⅛ teaspoon freshly grated nutmeg, (see Tip)
2 large eggs
⅔ cup sugar
2 tablespoons all-purpose flour
¼ teaspoon salt
¼ cup brandy, bourbon or rum
2 teaspoons vanilla extract
¼ cup light whipping cream
1Bring milk and nutmeg to a simmer in a heavy medium saucepan over low heat, stirring occasionally.
2Whisk eggs, sugar, flour and salt in a large bowl until smooth. Whisking constantly, gradually add hot milk; return mixture to saucepan.
3Cook 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.
4Whisk 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.
5Just before serving, add cream to eggnog. Ladle into cups and serve garnished with more grated nutmeg.
Make Ahead Tip: Cover and refrigerate for up to 2 days.
Tip: Use a nutmeg grater or the tiniest holes of a box grater to grate whole nutmeg.