Eggnogholiday 3 eggs; slightly beaten 1/2 cup sugar 1/4 teaspoon salt 3 cup milk 1 cup half-and-half 1/2 teaspoon vanilla 1 1/2 teaspoon imitation rum flavoring 1 nutmeg; as desired Mix beaten eggs with sugar and salt in the top of a double boiler. Add milk and half-and-half. Cook over boiling water, stirring constantly, just until mixture coats spoon, about 10 to 15 minutes. Cool. Add vanilla and rum flavoring. Chill. Immediately before serving, strain eggnog. Beat with a rotary beater until frothy. Pour into chilled cups. Sprinkle each serving with nutmeg, as desired. NOTE: For this recipe, use only clean eggs, with no cracks in shells. [Additional note from Karen: Don't serve this to ANYONE with a compromised or underdeveloped immune system! This would include children, the elderly, the infirm, and anyone else who can't afford to risk salmonella poisoning. If in doubt, consult your own physician.] Calories per 1/2 cup serving: About 160 Source: FOOD -- by U.S. Department of Agriculture Typed for you by Karen Mintzias |
