Caramel Eggnog

1. 1

   Place the 6 tablespoons sugar in a skillet and heat, stirring frequently, until an amber liquid is formed.

2. 2

   Slowly add the boiling water and stir until caramel is dissolved; remove from heat and chill.

3. 3

   Just before serving, beat egg yolks until very thick and lemon-yellow.

4. 4

   Beat egg whites separately, gradually adding the 2 tablespoons of sugar, until very stiff and smooth.

5. 5

   Combine chilled caramel syrup with the milk and evaporated milk.

6. 6

   Fold egg whites into yolks, and quickly stir in the milk mixture and salt.

7. 7

   Serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.