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Classic Cooked Eggnog
 

6 eggs  ¼ cup sugar  ¼ t salt (optional)  1 quart milk  1 t vanilla extract  In large saucepan, beat together eggs, sugar, and salt (if desired); stir in 2 cups of the milk. Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160º F. (70º C). Remove pan from heat. Stir remaining 2 cups milk and vanilla extract into the mixture. Cover and refrigerate until thoroughly chilled - several hours or overnight. Just before serving, pour the eggnog into a bowl or pitcher. Makes 12 servings.  California Egg Commission

 
 
 

©2001 Leigh Ann Smyth. Duplication is prohibited.