Reviewer:

Mom2babyboo

Reviewed: Oct. 10, 2011

did not work out well

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Reviewer:

CINDYTHACKER

Reviewed: Jan. 20, 2011

Delicious! A nice, straight-forward recipe. 5 stars if it suggested an optional complimentary form of alcohol (this eggnog is good, but I prefer mine with a little kick.) Be CAREFUL when cooking the eggs, I overdid it, then used cold water instead of an ice bath, so they were cooking just as fast as I could strain them out of the pan. The result wasn't half bad, though; a sort of thin flan. I'd try it again!

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Reviewer:

stozely

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

Reviewed: Dec. 31, 2010

VERY eggy flavor. Well, I overcooked it. Should have read all of the reviews that said to heat to 170 degrees. I was excited about not having to temper the eggs...but it didn't work out for me. I'm going to try again, but this time temper the eggs and cut it down to 3 yolks.

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Reviewer:

Lisa

Reviewed: Dec. 13, 2010

I live in Korea (where eggnog doesn't exist) and was looking for a good, non-alcoholic eggnog. I followed the recipe exactly and it turned out great! The first time I did not add the whipped cream and it was fine, but the second time I added it and it was perfect. I'm sure that I'll have to make it three or four more times before Christmas!

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Reviewer:

harriK

Cooking Level: Intermediate

Reviewed: Dec. 8, 2010

This recipe was absolutely wonderful. You must know that it is a thick yet light nog, so drinking it is a bit different than a nog you'd buy in the store. I agree that you could choose not to whip the cream at all and it probably would turn out closer to a store nog. I added cinnamon and nutmeg directly into the cooked nog before adding the whipped cream. About 1 tsp. each. It gives it a nice flavor without being too powerful. If you do cook the nog too long, like the previous review, get a strainer to take out any unwanted textures that form in the nog. When you fold in the whipped cream it'll hide a slight over-cooking. Again, it's a thick nog but not dense. Consider not using the egg whites when making this recipe.

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Reviewer:

hahnbd

Cooking Level: Intermediate

Reviewed: Feb. 20, 2010

love it.u guys try my recipe 4 triple chocolate cookies they go great with eggnog

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Reviewer:

jasmine

Reviewed: Jan. 19, 2010

The direction to cook until "coats a metal spoon" was a little ambigious. Mine ended up overcooking & becoming more of a pudding consistency, with bits of solid (like tapioca). I added cinnamon & nutmeg before folding in the whipped cream. We ate it like pudding & the flavor was still decent, but I think it could use more- like rum extract maybe? But seeing as how temperamental it was for me, I won't make it again.

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