Egg Nog

Discussion in 'Food and nutrition' started by Tim Bowley, Dec 15, 2005.

  1. Tim Bowley

    Tim Bowley Guest

    Egg Nog

    1/3 cup Sugar
    2 egg yolks
    1/4 teaspoon salt
    4 cups milk - whole milk works best
    2 egg whites
    3 tablespoons sugar
    1 teaspoon vanilla
    Brandy or rum flavoring to taste
    1/2 cup whipping cream, whipped
    Ground nutmeg

    Beat 1/3 cup sugar into egg yolks. Add salt; stir in milk. Cook over
    medium heat, stirring constantly, till mixture coats spoon. (I like to go
    a little
    past. Makes for thicker nog.) Cool. Beat egg whites until foamy. Gradually
    add 3 tablespoons sugar, beating to soft peaks. Add to custard and mix
    thoroughly. Add vanilla and flavoring. Chill 3-4 hours. Pour into punch
    bowl or cups. Dot with island of whipped cream; dash with nutmeg.

    Instead of the flavorings mentioned which makes it non_alcoholic. We just
    omit the flavorings and use rum or brandy.

    Serves 6 to 8.

    WE have used this recipe for 20 years and not sure where it came from.
    Although I do think that my mother used to make it also.

    Marilyn and Tim Bowley

    -- is moderated by Patricia Hill at [email protected].
    Only recipes and recipe requests are accepted for posting.
    Please allow several days for your submission to appear.