Low-Fat Eggnog

1. 1

   Combine 1 1/2 cups milk and the citrus zest in a medium saucepan.

2. 2

   Split the vanilla bean lengthwise and scrape out the seeds; add the seeds and pod to the saucepan and bring to a simmer over medium heat.

3. 3

   Meanwhile, whisk the eggs, egg yolk, sugar and cornstarch in a medium bowl until light yellow.

4. 4

   Gradually pour the hot milk mixture into the egg mixture, whisking constantly, then pour back into the pan.

5. 5

   Place over medium heat and stir constantly with a wooden spoon in a figure-eight motion until the eggnog begins to thicken, about 8 minutes.

6. 6

   Remove from the heat and immediately stir in the remaining 1/2 cup milk to stop the cooking.

7. 7

   Transfer the eggnog to a large bowl and place over a larger bowl of ice to cool, then chill until ready to serve.

8. 8

   Remove the zest and vanilla pod.

9. 9

   Spike the eggnog with liquor, if desired, and garnish with nutmeg.

10. 10

    Per serving (1/2 cup): Calories 90; Fat 2 g (Saturated 1 g); Cholesterol 96 mg; Sodium 59 mg; Carbohydrate 13 g; Fiber 0 g; Protein 5 g

11. 11

    Photograph by Yunhee Kim

* Per serving · 4 servings · Values may vary.

No additional tips available.