- Active Time 25m
- Total Time 1h 40m
Makes 8 servings
For this eggnog, the egg yolks and sugar are blended and cooked in lowfat milk to form an "egg-safe" custard base. A splash of Cognac and sprinkling of freshly grated nutmeg make this a festive holiday drink.
- 6 cups lowfat milk
- 1 vanilla bean, split lengthwise
- 8 large egg yolks
- 2/3 cup sugar
- 6 tablespoons (about) Cognac
- 2/3 cup chilled whipping cream
- Freshly grated nutmeg, to taste
Place milk in heavy large saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Remove from heat. Cover; steep 15 minutes. Discard vanilla bean.
Whisk yolks and sugar in large bowl to blend. Gradually whisk in hot milk mixture. Return mixture to saucepan. Using a rubber spatula, stir mixture over low heat until bubbles subside and mixture thickens slightly (do not boil), about 12 minutes. Cool. Cover and refrigerate until cold. (At this point, eggnog can be made 1 day ahead. Keep refrigerated.)
Mix Cognac into eggnog mixture. Using electric mixer, beat cream in large bowl until firm peaks form. Stir whipped cream into eggnog mixture just until blended. (At this point, eggnog can be made 8 hours ahead. Cover and refrigerate.)
Ladle eggnog into glasses. Sprinkle with freshly grated nutmeg and serve.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
307 calories; 15g total fat; 248mg cholesterol; 106mg sodium; 27g carbohydrates; 0g fiber; 9g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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