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CLASSIC COOKED EGG NOG
•
6
1
1
1
1
eggs
/4 cup sugar
/4 teaspoon salt (optional)
quart milk* divided
teaspoon vanilla,
•
•
•
•
•
Garnishes or Stir−Ins (optional)
In large saucepan, beat together eggs, sugar and salt, if desired. Stir in 2
cups of the milk. Cook over low heat, stirring constantly, until mixture is
thick enough to coat a metal spoon with a thin film and reaches at least
160°F. Remove from heat. Stir in remaining 2 cups milk and vanilla. Cover
and refrigerate until thoroughly chilled, several hours or overnight. Just
before serving, pour into bowl or pitcher. Garnish or add stir−ins, if
desired. Serve immediately.
*For faster preparation heat milk until very warm before stirring milk into
eggs and sugar.
MICROWAVE: In 2−quart liquid measure or bowl, beat together eggs,
sugar and salt, if desired, until thoroughly blended. Set aside. In l −quart
liquid measure or bowl, cook 2 cups of the milk on full power until bubbles
form at edges, about 5 to 6 minutes. Stir into egg mixture. Cook on 50%
power until mixture is thick enough to coat a metal spoon with a thin film
and reaches at least 160°F, about 5 to 6 minutes. Stir in remaining 2 cups
milk and vanilla. Continue as above.
CLASSIC COOKED EGG NOG
32
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