Better Homes & Gardens New Cook Book, Wiley 2010.
|4 egg yolks, beaten||2 tablespoons light rum (1 ounce)|
|2 cups milk||2 tablespoons bourbon (1 ounce)|
|1/3 cup sugar||1 teaspoon vanilla|
|1 cup whipping cream||Ground nutmeg|
In a large saucepan stir together yolks, milk and sugar. Cook and stir over medium heat until milk mixture just coats a metal spoon; do not let boil. Place pan in a sink or bowl of ice water; stir for 2 minutes. Stir in cream, rum, bourbon, and vanilla. Cover; chill for 4 to 24 hours. Serve in glasses. Sprinkle with nutmeg.
LOWER-FAT EGGNOG: Prepare as directed, except omit whipping cream and use 3 cups milk.
ALCOHOL-FREE EGGNOG: Prepare as directed, except omit the rum and bourbon and increase the milk to 2 1/3 cups.
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