Holiday Eggnog

1. 1

   Whisk eggs, yolks, sugar, and salt in heavy sauce pan (off heat).

2. 2

   Stir in milk, 1/2 cup at a time, blending well after each addition.

3. 3

   Heat slowly over lowest possible heat until custard registers 160 degrees on instant read thermometer, thickens, and coats back of spoon.

4. 4

   25-30 minutes.

5. 5

   Pour custard through sieve into a large bowl.

6. 6

   stir in liquor, vanilla, grated nutmeg.

7. 7

   cover with plastic and refrigerate until well chilled.

8. 8

   Just before serving whip cream in medium bowl to very soft peaks and gently fold into custard mixture until incorporated.

9. 9

   Serve in chilled cups and garnish with nutmeg.

* Per serving · 4 servings · Values may vary.

No additional tips available.