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Luscious Eggnog
SUBMITTED BY:
Carolyn
"When serving, keep the bowl of eggnog resting in a bowl of ice to keep it well chilled!"
RECIPE RATING:
Read Reviews
(20)
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PREP TIME
15 Min
COOK TIME
15 Min
READY IN
1 Hr 30 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
3 eggs, lightly beaten
1/3 cup white sugar
salt to taste
2 1/2 cups milk
1 teaspoon vanilla extract
1 cup heavy cream
2 tablespoons confectioners' sugar
1/2 teaspoon vanilla extract
1/2 cup rum (optional)
2 drops yellow food coloring
1 pinch ground nutmeg
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DIRECTIONS
In a heavy, saucepan, combine eggs, white sugar, and salt; gradually stir in milk. Stirring constantly, cook for 10 to 15 minutes over medium heat, until mixture just coats a metal spoon. Remove from heat, and stir in 1 teaspoon vanilla extract. Place saucepan over ice water until custard cools, and then refrigerate until chilled.
In a chilled bowl, combine heavy cream, confectioners' sugar, and 1/2 teaspoon vanilla extract. Beat until stiff peaks form. Stir in rum and yellow food coloring. Fold whipped cream mixture into the cooled custard. Pour into serving bowl, and sprinkle with nutmeg. Serve immediately.
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REVIEWS
Reviewed on Dec. 31, 2003 by SHER1950
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SHER1950
Dec. 31, 2003
This was a wonderful recipe, but I see that many who reviewed this recipe no little about "tempering" raw egg. Mix the eggs, sugar, and salt together first. Heat your milk until it comes to a simmer. Now take a little of the hot milk and add to the egg mixture, stirring constantly. Do this a little at a time until your egg mixture is warm and close to the temperture of your milk. Gradually add the egg mixture to the saucepan. This should avoid curdling or "scrambled eggs" in your nog.
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27 users found this review helpful
This was a wonderful recipe, but I see that many who reviewed this recipe no little about...
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Reviewed on Jan. 7, 2004 by Kathy Willie
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Kathy Willie
Jan. 7, 2004
This was absolutely the best. We live in Russia and can't get eggnog here. This tasted just like eggnog from 'home'. I really like the fact that the eggs are cooked. This is best prepared the night before, by the next day, it is completely chilled and has an eggnog flavor rather than an eggy flavor. 5 stars
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9 users found this review helpful
This was absolutely the best. We live in Russia and can't get eggnog here. This tasted just...
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Reviewed on Dec. 10, 2003 by JUD121
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JUD121
Dec. 10, 2003
I loved the consistency. Suggest whirling eggs, sugar, salt and milk in blender before cooking to avoid bits of cooked egg.
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6 users found this review helpful
I loved the consistency. Suggest whirling eggs, sugar, salt and milk in blender before...
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Reviewed on Feb. 12, 2005 by TRICKYNIKKI1
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TRICKYNIKKI1
Feb. 12, 2005
Yummy! I wanted a great recipe that conained no raw eggs and this was it! A few cloves and a cinnamon stick to the sauce pan were all the changes I made. Oh, and I didn't have any rum or food coloring on hand. Thanks, Carolyn!
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5 users found this review helpful
Yummy! I wanted a great recipe that conained no raw eggs and this was it! A few cloves and a...
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Reviewed on Oct. 9, 2003 by
JENNIFER72_00
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JENNIFER72_00
Oct. 9, 2003
What a waste of time and money. I'm so glad I tasted this before serving it to anyone. I had one little glass and the rest went in the garbage. I chose this recipe because I liked that I didn't have to use raw eggs. But with every sip I got a mouthful of little cooked egg pieces. If I had a strainer I might have been able to strain them out but unfortunately I didn't have one.
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5 users found this review helpful
What a waste of time and money. I'm so glad I tasted this before serving it to anyone. I had...
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Reviewed on Jan. 8, 2004 by MAIMORRIS
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MAIMORRIS
Jan. 8, 2004
Pretty decent! Not too different from my Mother in Law's eggnog, which is to DIE for! A definite plus is the custard base since i'm pregnant and don't want to risk raw eggs, nor will I give raw eggs to my children. A much creamier, smoother egg nog than store bought, and worth the little time and effort spent.
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4 users found this review helpful
Pretty decent! Not too different from my Mother in Law's eggnog, which is to DIE for! A...
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Reviewed on Dec. 30, 2003 by DMX
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DMX
Dec. 30, 2003
I LOVE THIS RECIPE. I'VE ALWAYS LOVED EEGNOG BUT THIS IS EVEN BETTER!!!!Thanks for the recipe!!!!
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4 users found this review helpful
I LOVE THIS RECIPE. I'VE ALWAYS LOVED EEGNOG BUT THIS IS EVEN BETTER!!!!Thanks for the recipe!!!!
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Reviewed on Dec. 10, 2003 by SMITTIN
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SMITTIN
Dec. 10, 2003
This was the best eggnog. I modified it for a half gallon and it took like 30 minutes to cook. I strained it and there were LOTS of scrambled egg pieces. It is very VERY THICK. I don't usually like alcohol, but this needed a tad(tsp per cup) to cut thru' the milk shake consistency.
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4 users found this review helpful
This was the best eggnog. I modified it for a half gallon and it took like 30 minutes to...
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Reviewed on Dec. 12, 2006 by
Daniela
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Daniela
Dec. 12, 2006
Very good!! The only thing I changed was using only the YOLKS not the entire egg!!
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3 users found this review helpful
Very good!! The only thing I changed was using only the YOLKS not the entire egg!!
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Reviewed on Dec. 2, 2002 by Luvs2Cook!
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Luvs2Cook!
Dec. 2, 2002
Not one of us liked this!
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3 users found this review helpful
Not one of us liked this!
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