Creamy, rich eggnog
Creamy, Rich Eggnog recipe
My mother served this with a small pitcher of rum, using it “to taste” or without. My mother was born in Arizona, named after the state, but called Zona, moved to Texas as a baby, and later to New Mexico where she lived until her death.
I call this “creamy, rich,” but it only appears and tastes that way. Only 1/4 to 1/2 pint whipping cream is used. The egg whites, beaten stiff, make it seem rich.…former innkeeper, Elaine Dickson
- 2 quarts whole milk
- 1 cup sugar
- 1/3 cup flour
- 4 eggs, separated
- 2 teaspoons vanilla
- 1 teaspoon sugar per egg
- 1/4 to 1/2 pint whipping cream
With whisk, blend sugar and flour in a large sauce pan. Add milk gradually, whisking to combine. Cook on medium heat, whisking constantly, to boiling. Boil one minute, stirring. Remove from heat. Whisk egg yolks thoroughly in a small bowl, then pour some of the hot milk mixture in and combine. Return milk mixture to the stove, and add egg mixture, whisking constantly. Cook until it comes to a boil, and let boil for one minute.
Remove from heat and cool.
Beat egg whites until stiff, adding 1 teaspoon sugar per egg. Add eggnog. The eggnog is like a custard, it’s so thick.
Chill. When ready to serve, add whipping cream and sprinkle with nutmeg.
Tags: recipe, Creamy, rich eggnog, cooking, diy