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

Patsy Jamieson
Source: EatingWell Magazine, Holiday Issue 1996

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Recipe Summary

total:
2 hrs 30 mins
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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 Facts

191 calories; protein 8.5g; carbohydrates 35.5g; dietary fiber 0.1g; sugars 33.5g; fat 1.8g; saturated fat 0.6g; cholesterol 65.3mg; vitamin a iu 114.6IU; folate 23.8mcg; calcium 209.7mg; iron 0.5mg; magnesium 21.2mg; potassium 291.1mg; sodium 113.9mg; thiamin 0.1mg.
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