Classic Cooked Eggnog
6 EGGS 1/4 cup sugar 1/4 tsp. salt 4 cups milk, DIVIDED 1 tsp. vanilla
Yields: 12 Servings
- Nutritional Information
Good Source: Protein, Vitamin D, Calcium and Choline
Total Fat: 4 g
Saturated fat: 2 g
Polyunsaturated fat: 1 g
Monounsaturated fat: 2 g
Cholesterol: 100 mg
Sodium: 122 mg
Carbohydrates: 8 g
Dietary Fiber: 0 g
Protein: 6 g
Vitamin A: 289.5 IU
Vitamin D: 60.4 IU
Folate: 15.8 mcg
Calcium: 111.7 mg
Iron: 0.5 mg
Choline: 76.1 mg
BEAT eggs, sugar and salt in large heavy saucepan until blended. STIR IN 2 cups milk.
COOK over low heat, stirring constantly but gently, until mixture is just thick enough to just coat a metal spoon with a thin film and temperature reaches 160°F, about 15 minutes. Do not allow to boil. REMOVE from heat immediately.
STIR IN remaining 2 cups milk and vanilla. REFRIGERATE, covered, until thoroughly chilled, several hours or overnight.
A classic recipe for this Holiday drink staple. Use leftovers in pancake or French toast batter.
Secrets of success: Low heat, a heavy saucepan, constant stirring and patience are the keys to making custard sauce. If you increase the cooking temperature to try to speed the process along, the custard is likely to curdle. Stirring constantly, making sure to cover the entire bottom and the corners of the pan, prevents scorching and ensures that the mixture heats evenly.
Watch carefully and test frequently toward the end of the cooking time, after about 10 to 12 minutes. The last few minutes are crucial. Undercooked custard will be thin and watery; overcooked custard will curdle. The difference is a matter of only a few degrees.
Coats a metal spoon: A thermometer is best, but if you don’t have one, use this test for doneness. Dip a metal spoon partway into the custard, then withdraw it. Custard should drip off the spoon, leaving a thin coating that adheres to the spoon. Repeat test as necessary, using a clean spoon each time, until the correct stage is reached.
Beginners may want to cook custard in a double boiler over simmering water. This method takes longer for the custard to thicken, but allows more control and reduces the risk of curdling.
For perfectly smooth eggnog: Pour through a sieve before chilling.
For a richer eggnog: Substitute half-and-half or light cream for some of the milk.
Spice it up: 1/2 tsp. ground nutmeg can be stirred into custard before chilling.