Egg Nog


Tim Bowley

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

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