RICH HOMEMADE EGGNOG
Treat your family with this chilled and creamy eggnog - a perfect beverage to serve at any occasion.
Provided by By Betty Crocker Kitchens
Categories Beverage
Time 2h50m
Yield 6
Number Of Ingredients 8
Steps:
- In medium bowl, beat egg yolks and sugar with wire whisk until thick and lemon colored. In 2-quart saucepan, stir milk and 1 cup of the whipping cream. Add yolk mixture, stirring with whisk. Cook over medium heat 10 minutes, stirring constantly, until mixture just coats a metal spoon.
- Remove from heat; stir in vanilla and 1/4 teaspoon nutmeg. Place saucepan in cold water until custard is cool, stirring occasionally. Cover; refrigerate at least 2 hours but no longer than 24 hours.
- Just before serving, stir bourbon into chilled custard. In chilled small bowl, beat remaining 1 cup whipping cream with electric mixer on high speed until stiff peaks form. Gently stir whipped cream into custard. Sprinkle with additional nutmeg. Serve, or refrigerate until serving time. Eggnog can be stored covered in refrigerator up to 2 days.
Nutrition Facts : Calories 497, Carbohydrate 27 g, Fat 5 1/2, Fiber 0 g, Protein 6 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 50 mg
CREAMY EGGNOG
A rich holiday classic made even better with a soft custard base.
Provided by By Betty Crocker Kitchens
Categories Beverage
Time 2h35m
Yield 10
Number Of Ingredients 11
Steps:
- In 2-quart heavy saucepan, stir eggs, granulated sugar and salt until well mixed. Gradually stir in milk. Cook over medium heat 10 to 15 minutes, stirring constantly, until mixture just coats a metal spoon; remove from heat. Stir in 1 teaspoon vanilla. Place saucepan in cold water until custard is cool. (If custard curdles, beat vigorously with hand beater until smooth.) Cover and refrigerate at least 2 hours but no longer than 24 hours.
- Just before serving, in chilled medium bowl, beat whipping cream, powdered sugar and 1/2 teaspoon vanilla with electric mixer on high speed until stiff. Gently stir 1 cup of the whipped cream, the rum and food color into custard.
- Pour custard mixture into small punch bowl. Drop remaining whipped cream in mounds onto custard mixture. Sprinkle with nutmeg. Serve immediately. Store in refrigerator up to 2 days.
Nutrition Facts : Calories 160, Carbohydrate 12 g, Cholesterol 95 mg, Fat 1 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 70 mg, Sugar 12 g, TransFat 0 g
RICH AND CREAMY EGGNOG
This thick, creamy eggnog can also serve as dessert. For a slightly slimmer version, use nonfat or low-fat milk.
Provided by By Betty Crocker Kitchens
Categories Beverage
Time 1h10m
Yield 10
Number Of Ingredients 9
Steps:
- In large bowl, combine 2 cups of the milk and pudding mix; beat 1 minute or until smooth. Add remaining 2 cups milk, egg product, vanilla, rum extract, salt and 1/4 teaspoon nutmeg; beat well. Cover; refrigerate until serving time. Serve topped with whipped cream and a sprinkle of nutmeg.
Nutrition Facts : Calories 130, Carbohydrate 16 g, Cholesterol 18 mg, Fat 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 3 g, ServingSize 1/2 Cup, Sodium 280 mg
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