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recipe.
Example: four eggs uses a minimum of eight tablespoons of liquid. Warm this mixture over low heat, stirring constantly, until it reaches 160 degrees or coats a metal spoon. Cool, and add remaining eggnog ingredients.
The following recipes are form the Virginia Egg Council.
Basic Eggnog
1 1/2 2 quarts or 12-16 (1/2 cup) servings
6 eggs
1/4 cup sugar
1/4 teaspoon salt
1 quart milk
1 teaspoon vanilla
1 cup whipping cream, whipped (optional)
In large saucepan, beat together eggs, sugar and salt. Stir in milk. Cook over low heat, stirring constantly, until mixture thickens and just coats a metal spoon. Stir in vanilla. Cook quickly by setting a pan in bowl of ice or cold water and stirring for a few minutes. Cover and refrigerate until thoroughly chilled, several hours or overnight. Pour into bowl or pitcher. Fold in whipped cream, if desired.
Fluffy Eggnog
Use the above ingredients, omitting whipping cream. Prepare custard as above using egg yolks, salt, milk
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