Recipe by Carolyn
"When serving, keep the bowl of eggnog resting in a bowl of ice to keep it well chilled!"
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eggs, lightly beaten
salt to taste
2 1/2 cups
yellow food coloring
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.
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.
Just made this again!! There's no way to get 10 servings out of 2 1/2cups of milk, you have to double the recipe..I first warm the milk then add it slowly to the YOLKS and sugar(I don't use the whites!!) and cook it in a water bath, there's no way to get "scrambled eggs" (it will take a little longer to cook). I always add some cinnamon along with the nutmeg, it's always great!!!
**If you want eggnog that's not too thick ...like some people said... just use "light" cream, it's just as good!!
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
Delicious!! There is no need to temper the eggs like some reviewers suggested - just heat them along with the other ingredients as stated in the recipe. The purpose of tempering is to introduce cold eggs into a hot mixture - you slowly put a bit of whatever hot mixture you are working with into the eggs to gently heat them up so they do not "scramble" when you put the into the hot mixture.
However, in this recipe, you are beginning with all cold ingredients and heating them together - you are not introducing cold eggs into a hot mixture and therefore tempering is not needed. If your eggs are "scrambling" in the eggnog, you are heating your mixture up too quickly. Turn the heat down a bit and SLOWLY warm your mixture up.
I made the recipe as-is (without the rum). Everyone loved the creamy texture, and I loved the fact that I wasn't serving raw eggs to my family. The eggnog was even better the next day! In fact, what little remained got even better as time went on. Next time, I will make a batch a couple of days before I want to serve it.
I loved the consistency. Suggest whirling eggs, sugar, salt and milk in blender before cooking to avoid bits of cooked egg.
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.
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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